Apricot Salsa

recipe
Notes: If making ahead, cover and chill up to 4 hours. Serve salsa cold, or heat in the microwave oven until steaming. It goes well with meat and poultry.

Yield:

Makes 3 cups

Recipe from

Nutritional Information

Calories 22
Caloriesfromfat 8.2 %
Protein 0.7 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 5.2 g
Fiber 0.7 g
Sodium 1.2 mg
Cholesterol 0.0 mg

Ingredients

1 pound firm-ripe apricots, pitted and chopped
1 red bell pepper (about 7 oz.), stemmed, seeded, and chopped
2 fresh jalapeño chilies, stemmed, seeded, and chopped
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Salt

Preparation

Mix apricots with bell pepper, jalapeños, cilantro, and lime juice. Season to taste with salt.

Nutritional analysis per 1/4-cup serving.

Note:

June 1997
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