This salsa was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.
Prep Time::40 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 40 mins
Servings::15
Yield::5 cups
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
Directions
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.
Cook’s Note
Use rubber gloves to seed and mince the habanero pepper, and don't touch your eyes or skin with the juice.