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3 cups chopped fresh apricot
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1 cup shallots, julienned
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½ cup chopped green bell pepper
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½ cup chopped red bell pepper
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½ cup chopped fresh pineapple
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¼ cup chopped cherry tomatoes
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1 habanero pepper, seeded and minced
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2 cloves garlic, minced
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1 teaspoon minced fresh cilantro
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½ teaspoon cumin
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¼ cup fresh lime juice
Apricot Salsa
This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.
Recipes · Appetizers and Snacks · Dips and Spreads Recipes · Salsa Recipes
| Prep Time: 40 mins |
| Additional Time: 2 hrs |
| Servings: 15 |
| Total Time: 2 hrs 40 mins |
| Yield: 5 cups |
Ingredients
Ingredients List
Directions
Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.
Editor's Note
Use rubber gloves to seed and mince the habanero pepper, and don't touch your eyes or skin with the juice.
Nutrition Facts (per serving)
Nutrition Facts
| 30 | Calories |
| 0g | Fat |
| 7g | Carbs |
| 1g | Protein |