Apricot Salsa with Mint
Apricots’ ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This recipe ran with Karen Solomon’s web exclusive story Preserve the Season: Apricot Salsa.
- 1⁄2 cup orange juice
- 1⁄2 cup champagne vinegar
- 1 1⁄2 tsp. kosher salt
- 1 1⁄2 lb. apricots, cut into ½” pieces
- 3 cloves garlic, finely minced
- 1 jalapeño pepper, stemmed, seeded, and finely chopped
- 1⁄2 large red onion, chopped
- 1⁄4 cup finely chopped mint leaves
- 1⁄4 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.