Apricot Salsa

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 Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 8.2%
  • Protein: 0.7g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 5.2g
  • Fiber: 0.7g
  • Sodium: 1.2mg
  • Cholesterol: 0.0mg

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

  1. Mix apricots with bell pepper, jalapeños, cilantro, and lime juice. Season to taste with salt.
  2. Nutritional analysis per 1/4-cup serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apricot Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy