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.
- 2 Whole Apricots, chopped
- ½ Fresh Lime, juiced
- 1 (5g) teaspoon Salt
- ½ (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
- 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.
Abby can be found cruising her local farmer's market and co-op looking for fresh, new, flavors and sustainable options. She sees food as an adventure, and is always excited to try something new. Abby is also the creator and voice behind the food blog, Seaweed & Sassafras.