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Apricot salsa
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| Artist: |
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| Categories: |
Central American, Mexican, North American, Salsas, Sauces & Dressings, South American |
| Yield: |
1 |
| Rating: |
no rating. |
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Ingredients:
| 1/2
| | Red Bell Pepper -- Roasted |
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Procedures:
| 1 | : 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 | | 2 | 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). | | 3 | Chop. | | 4 | saute onion in about a tablespoon of olive oil until translucent. | | 5 | Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. | | 6 | Add cider to cover and apricots and boil down until cider is almost all boiled off. | | 7 | Chopped roasted bell pepper and stir. | | 8 | Add dark rum and flambe. | | 9 | (light and swirl until it goes out). |
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| Apricot salsa Reviews |
| Rating:
no rating.
1 reviews |
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