This apricot salsa 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.
Ingredients
- 3 cups chopped fresh apricot
- 1 cup julienned shallots
- 0.5 cups chopped green bell pepper
- 0.5 cups chopped red bell pepper
- 0.5 cups chopped fresh pineapple
- 0.25 cups chopped cherry tomatoes
- 0.25 cups fresh lime juice
- 1 habanero pepper , seeded and minced
- 2 cloves garlic , minced
- 1 teaspoon minced fresh cilantro
- 0.5 teaspoons ground cumin
Instructions
-
1
Combine apricots, shallots, bell peppers, pineapple, cherry tomatoes, lime juice, habanero pepper, garlic, cilantro, and cumin in a bowl. Refrigerate before serving, at least 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Hot Chicken Salad
I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.
Chinese Steamed Daikon Cake
A traditional Chinese New Year favorite, this classic dish can also be enjoyed throughout the year. This is my adaptation of my grandmother's recipe. This recipe is absolutely delicious! Serve immediately plain, or with hoisin sauce, oyster sauce, soy sauce, or chili sauce.
Buttermilk Wheat Bread
A very soft bread. I love how it smells right when it comes out of the bread machine.