Fresh Apricot Salsa Recipes

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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.

Provided by Melissa Goff

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 2h40m

Yield 15

Number Of Ingredients 11



Apricot Salsa image

Steps:

  • 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 : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g

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

FRESH APRICOT SALSA

A delicious and fast recipe to eat with tortilla chips or serve on chicken or fish. It's even better the next day.

Provided by jowolf2

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6



Fresh Apricot Salsa image

Steps:

  • Pulse jalapeno pepper and garlic in a food processor until coarsely chopped. Add apricots, brown sugar, lime juice, lime zest, and salt; pulse until chopped and salsa is just combined.
  • Spoon salsa into serving bowl, cover with plastic wrap, and chill for 1 hour.

Nutrition Facts : Calories 20.7 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 20.1 mg, Sugar 3.8 g

1 jalapeno pepper, stem removed
3 cloves garlic, or to taste
8 fresh apricots, pitted
1 teaspoon brown sugar
1 lime, juiced and zested
salt to taste

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA

Provided by Marcela Valladolid

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12



Grilled Pork Tenderloin and Apricot-Serrano Salsa image

Steps:

  • For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
  • For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
  • Prepare a grill for medium-high heat.
  • The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots)
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper

CHICKEN WITH APRICOT SALSA

Pulled this recipe from a cookbook about 15 years ago, but unfortunately don't recall the title of the book.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Chicken With Apricot Salsa image

Steps:

  • In hot oil, over medium heat, saute onion 3 minutes.
  • Add tomatoes, apricots, apricot preserves, cinnamon, cilantro, ginger, salt & pepper.
  • Bring to boil, then reduce heat & simmer 20-30 minutes until sauce thickens, stirring occasionally.
  • Keep salsa warm, & when ready to serve, discard cinnamon stick.
  • Meantime, broil chicken 4"-6" from heat for 18-23 minutes, or until meat is fork tender & juices run clear, turning once, halfway through broiling.
  • Meantime, also prepare rice.
  • To serve, top rice with chicken breasts, then spoon salsa over chicken.

Nutrition Facts : Calories 441.6, Fat 3.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 336.5, Carbohydrate 70.2, Fiber 5.2, Sugar 20.7, Protein 32.4

1 teaspoon virgin olive oil
1/2 cup onion, chopped
1 (14 1/2 ounce) can diced tomatoes, drained
2/3 cup dried apricot, diced
1/2 cup apricot preserves
6 inches cinnamon sticks
1 teaspoon cilantro leaf, dried
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground pepper
6 boneless skinless chicken breasts
5 cups cooked brown rice, hot

APRICOT SALSA

A friend gave me a bunch of apricots, and I found this recipe on myrecipes.com. Who knew fruity and salty all at the same time could be so delicious. This would also be delicious served on top of chicken or fish. Serving size is estimated.

Provided by AmyZoe

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6



Apricot Salsa image

Steps:

  • Mix apricots with bell pepper, jalapenos, cilantro, and lime juice.
  • Add salt to taste.

Nutrition Facts : Calories 22.6, Fat 0.2, Sodium 1, Carbohydrate 5.2, Fiber 1.1, Sugar 4.1, Protein 0.7

1 lb fresh ripe apricot, pitted and chopped
1 red bell pepper, seeded and chopped
2 fresh jalapenos, seeded and chopped
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
salt, to taste

PINEAPPLE-APRICOT SALSA

Categories     Condiment/Spread     Sauce     Fruit     No-Cook     Vegetarian     Backyard BBQ     Apricot     Tropical Fruit     Pineapple     Summer     Chill     Vegan     Jalapeño     Cilantro     Jam or Jelly     Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 6



Pineapple-Apricot Salsa image

Steps:

  • Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili

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