Apricot Salsa

Apricot Salsa

4
mis7up 712

"This 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

2 h 40 m servings 30 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 30 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

Footnotes

  • Editor's Note
  • Use rubber gloves to seed and mince the habanero pepper, and don't touch your eyes or skin with the juice.
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Reviews

4
  1. 5 Ratings

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This was my first attempt at any sort of salsa and I am REALLY pleased with how it came out. It's an amazing blend of sweet and spicy. I added a second Habanero pepper and a little bit more cila...

My tree had an over abundance of apricots this year. I have a party to go to and thought this sounded tasty so I doubled the recipe. My husband couldn't get over the flavor and even later came...

Excellent! Pairs extremely well with the "Marinated Pork Tenderloin" recipe on this site.

This was a refreshing change, but I have to say make sure your apricots are not too ripe or the salsa will become too mooshy/saucy. Also it tends to discolor a tiny bit overnight. I ended up inc...