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.
Fresh Apricot Salsa
The bold spiciness of salsa, combined with the fruity flavors of fresh apricots..
- Author: Abby Himes
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 2-4 1x
- 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
- 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.
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.
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.
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.