** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Apricot Salsa Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.