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Apricot Salsa

Fresh sweet apricots blended in a wonderful spring salsa.

This is a marvelous sweet and savory salsa that is compatible with many tacos and seafood dishes, as well as grilled chicken, pork and grilled beef.


APRICOT SALSA (Adapted from a recipe by Emeril Lagasse)

INGREDIENTS: Makes a cup or more • 3-5 firm apricots, pitted and chopped 
• 1/4 cup finely chopped red bell pepper 
• 1 green onion, chopped (substitute: red onion) 
• 2 tablespoons chopped cilantro (add more if you like) 
• 1 fresh jalapeño chili pepper, finely chopped (Need more heat? Use habañero.) 
• 3 tablespoons lime juice • Add sugar to taste if apricots are not sun ripened. ( If you are fortunate enough to have your apricot tree, let them ripen just to the point before getting soft. Supermarket apricots that are tree ripened are a rare commodity. You might get lucky and get good ripe apricots at a Farmer's Market.) DIRECTIONS • Mix in a bowl and serve. **COOKS NOTE** Goes great with pork, chicken or fish - also great in tacos and most green and pasta salads.

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