Caribbean Chips With Apricot Salsa Recipes

CARIBBEAN CHIPS WITH APRICOT SALSA

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.

CHOCOLATE CHIP APRICOT BARS

Steps:

• Make apricot filling:
• In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
• Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.
• Make chocolate chip mixture:
• In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.
• Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. Cool confection completely in pan on a rack. Sprinkle confection with confectioners' sugar and cut into 16 bars.

CHICKEN WITH APRICOT SALSA

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.

CARIBBEAN FRUITY SALSA

Steps:

• Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.

OVEN-ROASTED TRI-TIP WITH APRICOT AND PINEAPPLE SALSA

Steps:

• Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
• Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
• Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
• Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
• Allow tri-tip to come to room temperature, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
• Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
• Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.

APRICOT SALSA

Steps:

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