1 no ingredients
Directions
1/2 Red Bell Pepper -- Roasted
: and chopped
: Olive Oil
1 sm Onion -- Chopped
1 sm Tomato -- Chopped
1 Jalapeno -- Finely minced
2 Apricot -- Chopped
2 TB Rum, Dark
: Apple Cider
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).
Recipe By : kenf@advtech.uswest.com
Servings: 1 servings
Apricot Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Mexican
The History of Recipes
It is quite feasible to follow the history of recipes way back into the far past, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, generally, these old records were just very basic hieroglyphic instructions for preparing meals.
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We hope you enjoy this Apricot Salsa recipe.
