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Southwestern Apricot Salsa recipe

Serve as an accompaniment with grilledmeats, poultry or seafood, or as a dip with tortilla chips.

Recipe: Southwestern ApricotSalsa

1 (15-ounce) can apricots in syrup, drainedand chopped
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1/2 tablespoon olive oil
1 jalapeño, seeded and chopped
1/2 tablespoon lime juice
1 teaspoon freshly grated lime peel
1/2 teaspoon white distilled vinegar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground white pepper

  • Combine apricots, onion, cilantro, oliveoil, jalapeño, lime juice, lime peel, vinegar, cumin,salt, and white pepper in a mixing bowl; stir gently to mix.Cover and refrigerate until served.

    Makes 8 servings.

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  • Comments

    1 Comment


    Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.

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