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Apricot Salsa

Rated as 4.83 out of 5 Stars

"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."
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Ingredients

2 h 40 m servings 30 cals
Original recipe yields 15 servings (5 cups)

Directions

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  • Prep

  • Ready In

  1. 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.

Footnotes

  • Editor's Note
  • Use rubber gloves to seed and mince the habanero pepper, and don't touch your eyes or skin with the juice.

Nutrition Facts


Per Serving: 30 calories; 0.2 g fat; 7.1 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition

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Reviews

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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...

Very tasty! I took it to a BBQ and everybody loved it!