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1995-09-27
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Newsgroups: rec.food.recipes
From: kenf@advtech.uswest.com
Subject: Apricot Salsa
Message-ID: <1993Jul30.165221.18503@advtech.uswest.com>
Summary: Apricot Salsa for Fish
Keywords: apricot, seafood, sauce, salsa
Organization: U S West Advanced Technologies
Date: Fri, 30 Jul 1993 16:52:21 GMT
Invented this the other night to serve over grilled swordfish -- came
out great.
1/2 red bell pepper, roasted and chopped (see below)
olive oil
1 small onion, chopped
1 small tomato, or 2 small roma tomatoes, chopped
1 jalapeno pepper, minced finely
apple cider
2 apricots, chopped
2 T. dark rum
Cut a red bell pepper in half, remove seeds, and roast half of it
(brush with olive oil and put under broiler very close to heat until
blackened, about 5 minutes). Chop.
Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked. Add cider to cover and apricots and boil down until cider is
almost all boiled off. Chopped roasted bell pepper and stir. Add
dark rum and flambe. (light and swirl until it goes out). Serve hot
over grilled shark, swordfish, shrimp, or marlin.