Apricot Salsa

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READY IN: 35mins
Recipe by Jim Weller

Apricot Salsa

Ingredients Nutrition


  1. Cut a red bell pepper in half; remove seeds; and roast half of it. (Brush with olive oil; put under broiler very close to heat until blackened, about 5 minutes). Chop.
  2. Saute onion in about a tablespoon of olive oil until translucent.
  3. Add tomato and jalapeno; saute about another 5 minutes, until tomato is cooked.
  4. Add apple cider to cover apricots and boil down until cider is almost all boiled off.
  5. Add chopped roasted bell pepper; stir.
  6. Add dark rum and flambe. (Light and swirl until flame goes out).
  7. Serve hot over grilled shark, swordfish, shrimp, or marlin.

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