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.