Fresh Apricot Salsa Recipe

From Dorothy McNett's Recipe Book.

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Fresh Apricot Salsa

From Dorothy McNett's recipes at This is wonderful made with fresh San Benito County Blenheim apricots!

1 cup toasted hazelnuts or peanuts
2 - 3 cloves garlic
8 ripe apricots
1 small jalapeno or other medium hot chile, or 1/2 teaspoon dried chipotle
1/2 teaspoon sea salt
zest and juice of one lime
1/2 teaspoon raw sugar
snipped fresh cilantro

In food processor with steel chopping blade in place, first chop nuts and garlic coarsely. Add remaining ingredients, pulsing to chop but not to puree. Dump into a beautiful bowl and allow to stand about 30 minutes. Serve as a salas for chips, also is wonderful as a topping for brie or other cheeses, as well as to spoon into red ripe tomatoes for a salad.

Recipe created 2003-07-14.

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