Southwestern Apricot Salsa
INGREDIENTS | SERVES 12–24
- 2 tablespoons red onion, chopped
- ½ teaspoon fresh jalapeño pepper, minced
- 2 cups canned apricots in light syrup, chopped
- ½ tablespoon olive oil
- 1 tablespoon fresh cilantro
- ½ teaspoon white vinegar
- ½ tablespoon lime juice
- ¼ teaspoon lime peel, grated
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic salt
- ¼ teaspoon ground white pepper
Cocktail Complement: South of the Peachy Border Rita
Peel and chop the onion into ¼-inch pieces.
Remove the stem from jalapeño pepper and mince.
Drain and rinse the apricots and cut into ¼-inch pieces.
Combine all the ingredients in the slow cooker. Cook uncovered on low setting for 1 to 2 hours.
This is a great dip for a Western party! You can serve the Southwestern Apricot Salsa with plain tortilla chips, or try tricolored or lime-flavored chips for an added burst of flavor. How about putting the chips in upside-down cowboy hats? Maybe decorate with hay bales, old guitars, horseshoes, and rope.