Apricot Salsa

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.

Original recipe makes 5 cups

Ingredients

3 cups chopped fresh apricot
1 cup shallots, julienned
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped fresh pineapple
1/4 cup chopped cherry tomatoes
1 habanero pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon minced fresh cilantro
1/2 teaspoon cumin
1/4 cup fresh lime juice

  • PREP

    40 mins

  • READY IN

    2 hrs 40 mins

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.

Nutrition

Calories: 30 kcal
Carbohydrates: 7.1 g
Cholesterol: 0 mg
Fat: 0.2 g
Fiber: 1 g
Protein: 0.9 g
Sodium: 3 mg

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