A riff on Bernardin’s recipe for peach salsa. Apricots have a lower pH than peaches and can therefore be used interchangeably.
Apricot Salsa
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Loading...Ingredients
- 6 cups washed, pitted and chopped apricots
- 1 ¼ cups chopped red onion
- 2 medium sized jalapeno peppers, seeded and finely chopped
- 1 medium red sweet pepper, cored and finely chopped
- ½ cup finely chopped cilantro
- ½ cup white vinegar (5%)
- 2 TBSP liquid honey
- 1 garlic clove minced
- 1.5 tsp ground cumin
- ½ tsp cayenne pepper
Instructions
1
In a large heavy bottomed pan, mix all ingredients together.
2
Bring to a boil stirring constantly.
3
Once boiling reduce heat to medium and cook for 5-10 minutes until the mixture has thickened. Remove from heat.
4
Ladle into hot 250 ml jars leaving a ½ inch headspace.
5
Clean rims and affix lids and rings to finger-tip tight.
6
Process jars in a boiling water bath or steam canner for 15 minutes. Let rest 5 minutes. Remove jars to a heatproof surface.
7
Note: Always adjust processing times based on altitude.
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