Recipes

Apricot Salsa with Mint

  • Serves

    makes about 3 cups

HELEN ROSNER

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.

Ingredients

  • 12 cup orange juice
  • 12 cup champagne vinegar
  • 1 12 tsp. kosher salt
  • 1 12 lb. apricots, cut into ½" pieces
  • 3 cloves garlic, finely minced
  • 1 jalapeño pepper, stemmed, seeded, and finely chopped
  • 12 large red onion, chopped
  • 14 cup finely chopped mint leaves
  • 14 cup cilantro leaves, tightly packed

Instructions

Step 1

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.

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