Serve as an accompaniment
with grilled meats, poultry or seafood, or as a dip with tortilla
chips.
Southwestern
Apricot Salsa
- 1 (15-ounce) can apricots
in syrup, drained and chopped
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1/2 tablespoon olive oil
1 jalapeño, seeded and chopped
1/2 tablespoon lime juice
1 teaspoon freshly grated lime peel
1/2 teaspoon white distilled vinegar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground white pepper
- Combine apricots, onion,
cilantro, olive oil, jalapeño, lime juice, lime peel,
vinegar, cumin, salt, and white pepper in a mixing bowl; stir
gently to mix. Cover and refrigerate until served.
Makes 8 servings.
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