Mike Pitzer's Salsa Recipes - Apricot Salsa Recipe

Apricot Salsa

Serves: n/a
Source: n/a
Submitted by: Recipe Group Member
Date: n/a

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

1/2 red bell pepper, roasted, chopped
1 small onion, chopped
1 small tomato, or 2 small roma tomatoes, chopped
1 jalapeño pepper, minced finely
Apple cider
2 apricots, chopped
2 Tbsp dark rum

Directions:

Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop.
Sauté onion in about a Tbsp of olive oil until translucent. Add tomato and jalapeño and sauté about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir.
Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin.

Servings: 4 to 6
Source:
Submitted by: Recipe Group Member
Date: