Tomato Apricot Relish Recipes

PAN-SEARED SALMON WITH TOMATO APRICOT RELISH

Steps:

• Cook the salmon: Season salmon fillets with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness.
• Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about 1/3 - 1/2 inch each. Chop the scallions, parsley leaves, and mint leaves.
• In a large bowl, combine all the chopped ingredients with the grated garlic clove, olive oil, salt, and pepper. Mix well and serve immediately or chill in the fridge for a few minutes to let the flavors infuse. Serve this Tomato Apricot Relish over pan-seared salmon.

SPICED APRICOT CHUTNEY

Steps:

• Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
• Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
• Pot into warm clean jars and label. Store for up to a year in a cool dry place.

APRICOT CHUTNEY

Steps:

• Mix together all the ingredients in a large saucepan.
• Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
• Pour into warm sterilized jars and seal.
• May be eaten immediately but the flavour improves after a few days.

APRICOT SALSA

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.

FRESH TOMATO RELISH

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

SWEET AND SAVORY PINE NUT RELISH

Steps:

• Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
• Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

APRICOT RELISH WITH STEAK & NOODLES

Steps:

• Broil steak 4" from the heat source, for 7-8 minutes per side, or until done. Keep warm.
• Place apricots, sliced red onion, rice vinegar, sugar, salt, pepper, garlic powder &.
• 1/2 teaspoon of oil or butter in a medium saucepan; bring to a boil. Simmer for 5 minutes, stirring constantly.
• Prepare noodles according to package directions.
• Slice the steak across the grain into thin slices.
• Pour the apricot relish over the steak & noodles.
• Sprinkle with fresh parsley. Sit down and enjoy.

MONTREAL STEAK, APRICOT, PEPPER SKEWERS WITH TOMATO OLIVE RELISH

Steps:

• Rub steak with olive oil, then with Montreal Steak Seasoning.
• Thread skewers, starting and ending with red pepper, and alternating steak, red onion, red pepper and apricot.
• Preheat a grill or broiler to medium-high. Cook skewers 4-6 minutes per side or until meat is done.
• In a medium bowl, combine relish ingredients. Serve skewers with relish.