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| Apricot Salsa Recipe |
Category: Sauce
Rating:
N/A
Servings: 4
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Ingredients
1/2 bell pepper; roasted and chopped
1 olive oil
1 small onion; chopped
1 small tomato; chopped
1 jalapeno pepper; minced finely
2 apricots; chopped
2 tablespoon dark rum
1 apple cider
Cooking Directions:
Recipe By: rec.food.cooking - kenf@advtech.uswest.com
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). Serve hot over grilled shark, swordfish, shrimp, or marlin.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
sauce
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