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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 32
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrate 4g
1%
Dietary Fiber 1g
2%
Sugars 2g
Protein 1g
Vitamin A  11%Vitamin C  18%
Calcium  1%Iron  1%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Salsa

Recipe Tags: Salsa Recipes

Date Added: June 11, 2009

Ingredients:

1 Tomato chopped
2 Tablespoons Dark Rum
1 Onion chopped
1/2 Bell Pepper roasted and chopped
1 Jalapeno Pepper minced finely
2 Apricots chopped
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Directions:

1. 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.

2. Saute onion in about a tablespoon of olive oil until translucent.

3. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked.

4. Add cider to cover and apricots and boil down until cider is almost all boiled off.

5. Chopped roasted bell pepper and stir.

6. Add dark rum and flambe. (light and swirl until it goes out).

7. Serve hot over grilled shark, swordfish, shrimp, or marlin.

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Dietary Notes:
This recipe is low-sodium with 3.75mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 32 per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Apricot, Alcohol, Onion allergies.
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