Apricot Salsa

Submitted by Janene Cook

I like this over BBQed pork chops!

Notes: If making ahead, cover and chill up to 4 hours. Serve salsa cold, or heat in the microwave oven until steaming. It goes well with meat and poultry.

Ingredients

1 pound firm-ripe apricots, pitted and chopped
1 red bell pepper (about 7 oz.), stemmed, seeded, and chopped
2 fresh jalapeño chilies, stemmed, seeded, and chopped
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Salt

Preparation

Mix apricots with bell pepper, jalapeños, cilantro, and lime juice. Season to taste with salt.

Nutritional analysis per 1/4-cup serving.

Yield

Makes 3 cups

Nutritional Information

CALORIES 22(8.2% from fat); FAT 0.2g (sat 0.0g); CHOLESTEROL 0.0mg; CARBOHYDRATE 5.2g; SODIUM 1.2mg; PROTEIN 0.7g; FIBER 0.7g