Ingredients
- 1 can Apricot Halves 15 ounces, drained
- 1 Jalapeño Pepper Optional, roughly chopped
- ¼ cup Cilantro Fresh, roughly chopped
- ¼ cup Red Onion Roughly chopped
- 1 Tablespoon Lime Juice
- 1 teaspoon Ginger Optional; fresh, grated
- Salt To taste
- Ground Black Pepper To taste
Equipment
- Medium Bowl
Instructions
- Drain the apricots and pat them dry with a paper towel.
- Dice the apricots and finely chop the remaining ingredients. Stir in a medium bowl to combine.
Notes
- Alternatively, place all the ingredients in a blender or food processor, and pulse a couple of times, until the apricots are broken into small chunks and the salsa is fairly smooth. Taste and add more salt, lime juice, or pepper if needed.
- Serve with corn tortilla chips, use it as a topping for white fish, or use it as a marinade for pork or chicken.
Nutrition
Nutrition Facts
Apricot Salsa
Amount per Serving
Calories
38
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1
mg
0
%
Potassium
207
mg
6
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
1
g
2
%
Vitamin A
1437
IU
29
%
Vitamin C
11
mg
13
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apricot, Canned Apricot, Cilantro, Fresh Ginger, Ginger, Jalapeño Pepper, Lime, Lime Juice, Onion, Red Onion, Salsa, Vegan, Vegetarian