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
Makes 8 servings.
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