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
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