Apricot Salsa

Apricot Salsa

4 Reviews 1 Pic
  • Prep

    40 m
  • Ready In

    2 h 40 m
Recipe by  mis7up

“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.”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  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.

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Reviews (4)

Rate This Recipe
BEAVERGUY82
14

BEAVERGUY82

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 cilantro and pineapple and it was a MAJOR success!

hollyf57
8

hollyf57

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 in and said what a great taste it left in his mouth. I make lots of salsas and let's just say, half of the salsa I made for the party is staying home, I am not sharing. Can't wait to try on a pork tenderloin tomorrow for dinner.

chrissy_12321
6

chrissy_12321

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

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 30 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 7.1 g
  • 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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Tropical Mango and Pineapple Paradise Salsa