17 Apricot Salsa

 The to-do list is getting smaller, I think a celebration is in order once we get through that monster.  I forgot how much really goes into moving, but books are going on shelves, pots and pans put away, smaller pieces still in piles, waiting for their new homes.  We're slowly coming together.  

I think a sure sign of making this house a home was making our first meal in the new kitchen.  After making this salsa, I sauteed some leftover rotisserie chicken in cumin, salt & pepper, and grapeseed oil.  We made tacos and had local corn on the cob.  He was majorly impressed.

Few things say summer more to me than local, sweet, silver, corn on the cob.  I can remember driving along with my mom, me sitting in the passenger seat the sun beating down on the tops of my legs turning them bright red, and stopping at the truck parked along the side of the road with it's tailgate down, offering up warm cantaloupes, tomatoes, corn, and later, watermelons.

I just learned that Apricots are also a summertime fruit, their growing season lasts from May to August.  It was the perfect seasonal twist for our salsa.  The tiny, stone fruit has a firm texture, not too juicy, and a mildly sweet taste.  It's nothing like the dried version, which can be a little overwhelming in flavor.  It was more like a plum or nectarine.  Regardless, this stuff is addicting!  All you really need is a bag of chips.  

Apricot Salsa

Ingredients

• 2 Whole Apricots, chopped
• 1/2 Fresh Lime, juiced
• 1 teaspoon Salt
• 1/2 teaspoon Red Wine Vinegar
• 1 Whole Medium Tomato
• 3 Tablespoons White Onion, finely chopped
• 2 teaspoons Jalapeno, finely chopped
• 1 teaspoon Orange Blossom Honey
• 1 Tablespoon Cilantro, chopped

Cooking Directions

1. Finely chop the tomato, onion, jalapeno, and cilantro. Combine in a medium sized bowl. Sprinkle with salt, red wine vinegar, and lime juice, stir until mixed. Chop the apricots, removing the stone, and add to the mixture. Drizzle with honey and stir well.    
2. Feel free to adjust ingredient amounts to taste. ( I love Cilantro so I added extra, same with the           onion, and kept the jalapeno on the lighter side.) This is definitely a recipe that can be personalized.       

Enjoy!

           

**Shared on Michelle's Tasty Creations Creative Thursday