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Apricot Salsa
From Dorothy McNett's recipes at www.dorothymcnett.com. Make this with fresh ripe Blenheim apricots when in season and use as a dip for raw vegetable slices and chips, or dollop generously over grilled steak or hamburgers instead of the usual catsup. It is also fabulous served with smoked salmon.
2-3 ribs of celery, green leaves included
1 shallot or small onion
3-4 green onions
1 jalapeno or other chili pepper, as desired
4-5 fresh Blenheim apricots
1/2 teaspoon semi-coarse sea salt
zest and juice of 1 lemon or lime
2-3 stalks fresh cilantro or parsley, as desired
Finely dice the celery, shallot, onions, chili pepper and apricots. Gently stir in the salt, zest and juice of the lemon or lime. Snip in the cilantro or parsley, or both! Serve in a beautiful bowl to pair with vegetables, chips, bread slices, smoked salmon, salad, burgers, steaks or whatever!
Recipe created 2012-07-03.
