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Recipe Name: Apricot Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Bell pepper, roasted and
chopped
Olive oil
1 Onion, chopped
1 Tomato, chopped
1 Jalapeno pepper, minced
finely
2 Apricots, chopped
2 Tablespoon(s) Dark rum
Apple cider
Directions:
Recipe By: rec.food.cooking - kenf@advtech.uswest.com Cut a red bell
pepper in half, remove seeds, and roast half of it (brush with olive
oil and put under broiler very close to heat until blackened, about 5
minutes). Chop. Saute onion in about a tablespoon of olive oil until
translucent. Add tomato and jalapeno and saute about another 5
minutes, until tomato is cooked. Add cider to cover and apricots and
boil down until cider is almost all boiled off. Chopped roasted bell
pepper and stir. Add dark rum and flambe. (light and swirl until it
goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin.
CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 134
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 208.7mg
Potassium: 380.4mg
Carbohydrates: 12.6g
Fiber: 3.7g
Sugar: 7.3g
Protein: 3g


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