Description
This apricot salsa is a summer shortcut: ripe, slightly tart apricots tossed with classic salsa ingredients for a bright, textured condiment. No cooking required—just fresh chopping, a quick toss, and you’re ready to scoop it up with chips or spoon it over grilled chicken. It’s simple, seasonal, and helps you make the most of apricot season.
Ingredients
2 apricots, pitted and finely chopped (~1 cup)
1 medium tomato, fine dice (~1 cup)
3 Tbsp finely chopped white or yellow onion
2 tsp finely chopped jalapeño (adjust for spice level)
1 Tbsp chopped fresh cilantro
1/2 lime, juiced (about 1 Tbsp)
1/2 tsp red wine vinegar
1 tsp orange?blossom honey (or mild honey)
1 tsp salt (plus more to taste)
Instructions
1. Prep the produce
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Rinse and finely chop the tomato, onion, jalapeño, cilantro, and apricots.
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Taste each component as you go—grab just-ripe apricots for sweetness, adjust jalapeño if you prefer more heat.
2. Combine and season
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In a medium bowl, toss tomato, onion, jalapeño, and cilantro with salt, vinegar, honey, and lime juice.
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Gently fold in chopped apricots last to keep them from getting mushy.
3. Rest & serve
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Let the salsa sit 10–15 minutes to blend flavors.
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Taste again—add more salt or lime if needed.
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Serve fresh with tortilla chips or as a topping for tacos, grilled meats, or fish.
Notes
Ripeness matters: Firm but ripe apricots offer the best balance—avoid overly soft fruit.
Make it spicier: Mince some jalapeño seeds, or swap in serrano.
Make ahead: Salsa is best within 1 day—apricots darken over time.
Batch scaling: Double it to serve a crowd or bring to potlucks.
- Prep Time: 15 mins
- Category: Side Dish
- Method: Raw
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1/2 Cup
- Calories: 45
- Sugar: 9g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0g