Ingredients2 h 40 m servings 30 cals
- 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.
- Editor's Note
- Use rubber gloves to seed and mince the habanero pepper, and don't touch your eyes or skin with the juice.
Per Serving: 30 calories; 0.2 g fat; 7.1 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was my first attempt at any sort of salsa and I am REALLY pleased with how it came out. It's an amazing blend of sweet and spicy. I added a second Habanero pepper and a little bit more cila...
My tree had an over abundance of apricots this year. I have a party to go to and thought this sounded tasty so I doubled the recipe. My husband couldn't get over the flavor and even later came...
Excellent! Pairs extremely well with the "Marinated Pork Tenderloin" recipe on this site.
This was a refreshing change, but I have to say make sure your apricots are not too ripe or the salsa will become too mooshy/saucy. Also it tends to discolor a tiny bit overnight. I ended up inc...