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Apricot Salsa
Recipe By : kenf@advtech.uswest.com
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
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1/2 Red Bell Pepper -- Roasted and chopped
Olive Oil
1 Small Onion -- Chopped
1 Small Tomato -- Chopped
1 Jalapeno -- Finely minced
2 Apricot -- Chopped
2 Tbsp Rum, Dark
Apple Cider
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.
Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute 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).
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Serving Ideas : Serve hot over grilled shark, swordfish, shrimp or marlin.
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