Apricot Salsa Recipes

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APRICOT SALSA RECIPE



Apricot Salsa Recipe image

Sweet and savory apricot salsa, perfect for fish and chicken.

Provided by Tina

Categories     Condiment Recipes

Time 10m

Number Of Ingredients 8

2 cups of apricots, peeled and diced, core removed.
1 jalapeno, seeded and chopped
1 cup cilantro
3 Tbs apple cider vinegar
2 cloves of garlic
1/4 cup of red onion
juice of two limes
1/4 tsp salt or to taste

Steps:

  • Prepare apricots by slitting an X into the bottom, boiling in water for one minute then plunging them in cold water for 10 seconds. The peel should be loose and come off easily. Cut in half then remove core.
  • Place all ingredients in a food processor then pulse until the desired consistency. I use about 5-10 pulses, i like my salsas a little on the chunky side.
  • Serve with chips, veggies, fish, pork, chicken.

Nutrition Facts : Calories 63 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

FRESH APRICOT SALSA



Fresh Apricot Salsa image

The bold spiciness of salsa, combined with the fruity flavors of fresh apricots..

Provided by Abby Himes

Categories     Appetizer, Side Dish

Time 15m

Yield 2-4

Number Of Ingredients 9

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

Steps:

  • 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.

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA



Grilled Pork Tenderloin and Apricot-Serrano Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots)
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
  • For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
  • Prepare a grill for medium-high heat.
  • The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

APRICOT SALSA



Apricot Salsa image

This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.

Provided by Melissa Goff

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 2h40m

Yield 15

Number Of Ingredients 11

3 cups chopped fresh apricot
1 cup shallots, julienned
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup chopped fresh pineapple
¼ cup chopped cherry tomatoes
1 habanero pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon minced fresh cilantro
½ teaspoon cumin
¼ cup fresh lime juice

Steps:

  • Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g

APRICOT SALSA GRILLED CHICKEN SALAD



Apricot Salsa Grilled Chicken Salad image

Add sizzle to dinner salad with chicken hot off the grill and a peppy fruit salsa.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 12

2/3 cup orange juice
1/2 cup chopped dried apricots
2 tablespoons apricot preserves
1 tablespoon olive or vegetable oil
3/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onions
1 teaspoon grated orange peel
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/2 teaspoon garlic salt
6 cups bite-size pieces mixed salad greens

Steps:

  • Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.
  • Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
  • Divide salad greens among 4 plates. Top with chicken and salsa.

Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 20 g, TransFat 0 g

APRICOT SALSA WITH LEMON VERBENA



Apricot Salsa with Lemon Verbena image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 6 cups

Number Of Ingredients 9

2 jalapeno chiles
2 scallions
6 cups diced pitted just-ripe fresh apricots, peaches, or nectarines
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
1/2 teaspoon sugar
1/2 teaspoon coarse salt
1/4 cup fresh lemon verbena or cilantro, coarsely chopped
2 tablespoons thinly sliced and halved red onion
Toasted flour- or corn-tortilla wedges, for serving

Steps:

  • Roast jalapenos and scallions over the flame of a gas burner, turning with tongs, until lightly charred, 2 to 3 minutes. (Or roast under broiler, turning as needed.)
  • Place fruit in a bowl. Halve jalapenos; remove and discard ribs and seeds. Finely chop jalapenos and scallions and add to bowl. Stir in ginger, sugar, salt, lemon verbena, and onion. Serve, with tortilla wedges.

CARIBBEAN CHIPS WITH APRICOT SALSA



Caribbean Chips with Apricot Salsa image

With their subtle sweetness, these well-seasoned chips are equally delicious as an appetizer or alongside a savory meal. They'll be a welcome change of pace for your family's taste buds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 15m

Yield 4 servings.

Number Of Ingredients 10

2 teaspoons Caribbean jerk seasoning
1/4 teaspoon brown sugar
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground allspice
4 flour tortillas (8 inches)
Cooking spray
1/2 cup salsa
1/2 cup apricot preserves

Steps:

  • In a small bowl, combine the first six ingredients. Coat both sides of each tortilla with cooking spray; sprinkle with seasoning mixture., Cut into each tortilla into eight wedges. Transfer to an ungreased baking sheet., Bake at 400° for 5-7 minutes or until golden brown. Meanwhile, in a small bowl, combine salsa and preserves. Serve with chips.

Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 0 fiber), Protein 5g protein.

FRESH APRICOT SALSA



Fresh Apricot Salsa image

A delicious and fast recipe to eat with tortilla chips or serve on chicken or fish. It's even better the next day.

Provided by jowolf2

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 jalapeno pepper, stem removed
3 cloves garlic, or to taste
8 fresh apricots, pitted
1 teaspoon brown sugar
1 lime, juiced and zested
salt to taste

Steps:

  • Pulse jalapeno pepper and garlic in a food processor until coarsely chopped. Add apricots, brown sugar, lime juice, lime zest, and salt; pulse until chopped and salsa is just combined.
  • Spoon salsa into serving bowl, cover with plastic wrap, and chill for 1 hour.

Nutrition Facts : Calories 20.7 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 20.1 mg, Sugar 3.8 g

APRICOT SALSA



Apricot Salsa image

A friend gave me a bunch of apricots, and I found this recipe on myrecipes.com. Who knew fruity and salty all at the same time could be so delicious. This would also be delicious served on top of chicken or fish. Serving size is estimated.

Provided by AmyZoe

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

1 lb fresh ripe apricot, pitted and chopped
1 red bell pepper, seeded and chopped
2 fresh jalapenos, seeded and chopped
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
salt, to taste

Steps:

  • Mix apricots with bell pepper, jalapenos, cilantro, and lime juice.
  • Add salt to taste.

Nutrition Facts : Calories 22.6, Fat 0.2, Sodium 1, Carbohydrate 5.2, Fiber 1.1, Sugar 4.1, Protein 0.7

APRICOT SALSA CHICKEN



Apricot Salsa Chicken image

In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe by Grace Yaskovic of Branchville, New Jersey.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons canola oil
1 jar (16 ounces) salsa
1 jar (12 ounces) apricot preserves
1/2 cup apricot nectar
Hot cooked rice

Steps:

  • Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat. , In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.

Nutrition Facts : Calories 293 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 779mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 4g fiber), Protein 5g protein.

CHICKEN WITH APRICOT SALSA



Chicken With Apricot Salsa image

Pulled this recipe from a cookbook about 15 years ago, but unfortunately don't recall the title of the book.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon virgin olive oil
1/2 cup onion, chopped
1 (14 1/2 ounce) can diced tomatoes, drained
2/3 cup dried apricot, diced
1/2 cup apricot preserves
6 inches cinnamon sticks
1 teaspoon cilantro leaf, dried
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground pepper
6 boneless skinless chicken breasts
5 cups cooked brown rice, hot

Steps:

  • In hot oil, over medium heat, saute onion 3 minutes.
  • Add tomatoes, apricots, apricot preserves, cinnamon, cilantro, ginger, salt & pepper.
  • Bring to boil, then reduce heat & simmer 20-30 minutes until sauce thickens, stirring occasionally.
  • Keep salsa warm, & when ready to serve, discard cinnamon stick.
  • Meantime, broil chicken 4"-6" from heat for 18-23 minutes, or until meat is fork tender & juices run clear, turning once, halfway through broiling.
  • Meantime, also prepare rice.
  • To serve, top rice with chicken breasts, then spoon salsa over chicken.

Nutrition Facts : Calories 441.6, Fat 3.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 336.5, Carbohydrate 70.2, Fiber 5.2, Sugar 20.7, Protein 32.4

PINEAPPLE-APRICOT SALSA



Pineapple-Apricot Salsa image

Categories     Condiment/Spread     Sauce     Fruit     No-Cook     Vegetarian     Backyard BBQ     Apricot     Tropical Fruit     Pineapple     Summer     Chill     Vegan     Jalapeño     Cilantro     Jam or Jelly     Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 6

1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili

Steps:

  • Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

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Top Asked Questions

How do you make spicy apricot salsa?
The bold spiciness of salsa, combined with the fruity flavors of fresh apricots.. 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.
Why apricot salsa?
The apricot salsa was the perfect choice. It adds extra color to the meal, and the taste was fabulous. These tacos and salsa disappeared quickly, and our taste buds and bellies were satisfied. It’s a good thing I’ve got more apricots, because I’ll be making it again tomorrow. You could just open a jar of basic store bought tomato salsa, but why?
How do you make apricot jam at home?
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.
What can I do with apricots and green onions?
1) Chop apricots, green onion, red onion and cilantro. 2) Add all ingredients to a bowl and gently toss together. 3) Refrigerate for 15 minutes or more, so that the flavors meld together. 4) Serve with tortilla chips or use it as a topping for a taco, burrito or other entree.

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