Apricot-roast pepper salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh apricots (or canned apricots, drained) |
| 2 | Fresh jalapenos, roasted, peeled and seeds removed | |
| 1 | Red bell pepper, roasted, peeled and seeds removed | |
| 1 | Cucumber, peeled and seeds removed | |
| ½ | Red onion | |
| ½ | bunch | Cilantro |
| 1 | Lime , Juice of | |
| 3 | tablespoons | Extra-virgin olive oil |
| 1 | pinch | Salt |
| 1 | pinch | Sugar |
| 1 | pinch | Black pepper |
Directions
From this past Thursday's Food section in the Miami Herald to serve with grilled foods.
dice the apricots, jalapenos, red pepper, cucumber and onion. Place in bowl. Chop cilantro and gently mix. Add lime juice, oil, salt, sugar and pepper. Serve cold. Makes 4 servings.
Source: The Blue Star restaurant in Baltimore.
Per serving: 180 calories, 3 grams protein, 21 grams carbohydrate, 10 grams fat, 50% calories as fat, 4⅒ grams fiber, 0 mg cholesterol, 72 mg sodium.
Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@...> on Jul 5, 1997