Apricot Salsa

Apricot Salsa

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 red bell pepper, roasted and chopped
•  olive oil
• 1  small onion, chopped
• 1  small tomatoes, chopped
• 1  jalapeno pepper, Finely minced
• 2  apricots, chopped
• 2  tablespoons dark rum
•  apple cider

Directions

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.