The bold spiciness of salsa, combined with the fruity flavors of fresh apricots.
By Abby Himes
Summer: the season of grilling, eating outside on patios, and watching the sun fade away into the refreshing night air. Apricots mark the beginning of summer with a growing season of May-August. Fresh apricots have a firm, not overly juicy, slightly tart, taste, which is so different from the dried version. It was the perfect addition to my summer time staple, salsa. I served it with chicken tacos with fresh local corn on the side, but all you really need is a bag of chips.
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Fresh Apricot Salsa
- Total Time: 15 minutes
- Yield: 2-4 1x
Description
The bold spiciness of salsa, combined with the fruity flavors of fresh apricots..
Ingredients
- 2 Whole Apricots, chopped
- 1/2 Fresh Lime, juiced
- 1 (5g) teaspoon Salt
- 1/2 (2g) teaspoon Red Wine Vinegar
- 1 Whole Medium Tomato, finely chopped
- 3 Tablespoons (38g) White Onion, finely chopped
- 2 teaspoons (8g) Jalapeno, finely chopped
- 1 teaspoon (7g) Orange Blossom Honey
- 1 Tablespoon (3g) Cilantro, finely chopped
Instructions
- Finely chop the tomato, onion, jalapeno, and cilantro.
- Combine in a medium sized bowl.
- Sprinkle with salt, red wine vinegar, and lime juice, stir until mixed.
- Chop the apricots, remove and discard the stone, and add to the mixture.
- Drizzle with honey and stir well.
Notes
Feel free to adjust ingredient amounts to taste. (I love Cilantro so I added extra, same with the onion, and kept the jalapeno on the lighter side.) This is definitely a recipe that can be personalized.
- Prep Time: 15 mins
I’m saving this for later and I’ll pick up apricots especially for it. Sounds super. Such fun flavor combos; thanks for sharing.
Thanks Sarah! I hope you like it :)
This is hands up one of the best salsas I’ve ever eaten, let alone made in less than 15 minutes. It’s great with chips, fish, chicken, on salads, and more. I added one extra apricot, an extra 1/2 tbsp. of cilantro, and an extra tsp. of jalapeno, then I skip the honey. Off to make this right now as a tostada topping for tonight.
Larra! You just made my day :) Thank you so much. I love how you made it yours, that’s the best thing about salsa…so easy to add a little here, take away a little there :)
can this be canned in mason jars?
My husband thinks this is the best salsa he has ever tasted. I made some substitutions based on what I had available. Sun Gold cherry tomatoes for the big tomato, red onion for the white, parsley for the cilantro, red pepper for the Jalapeno. Delicious.