Salsa Recipe — Apricot Salsa

This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.

Ingredients

• 3 cups chopped fresh apricot
• 1 cup shallots, julienned
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• ½ cup chopped fresh pineapple
• ¼ cup chopped cherry tomatoes
• 1 habanero pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon minced fresh cilantro
• ½ teaspoon cumin
• ¼ cup fresh lime juice

Cooking Directions

1. Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

Nutrition Facts

• calories30.3
• carbohydrateContent7.1 g
• fatContent0.2 g
• fiberContent1 g
• proteinContent0.9 g
• sodiumContent2.5 mg
• sugarContent4.1 g