½ cup orange juice ½ cup champagne vinegar 1½ tsp. kosher salt 1½ lb. apricots, cut into ½" pieces 3 cloves garlic, finely minced 1 jalapeño pepper, stemmed, seeded, and finely chopped ½ large red onion, chopped ¼ cup finely chopped mint leaves ¼ cup cilantro leaves, tightly packed
Bring juice to a boil in a 4-qt. saucepan over medium-high heat; cook until slightly darkened and syrupy, 5-8 minutes. Add vinegar and salt, stirring until salt is dissolved. Return to a boil and add apricots, garlic, jalapeño, and onion; reduce heat to medium and cover. Cook until apricots begin to break down and vegetables are tender, about 7 minutes. Remove from heat and let cool to room temperature. Stir in mint and cilantro; refrigerate until chilled.