Apricot Salsa

Title:
Apricot Salsa

Yield:
4 Servings

Categories:
Sauce




Ingredients:





   1/2    Bell pepper; roasted and


          -chopped


          Olive oil


     1 sm Onion; chopped


     1 sm Tomato; chopped


     1    Jalapeno pepper; minced


          -finely


     2    Apricots; chopped


     2 tb Dark rum


          Apple cider






 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.