Apricot Salsa

Categories: Sauce

Serves: 4 Servings

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

Instructions:
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.

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