Apricot Salsa
  • 1 cup Great Lakes’ Dried Apricots, diced
  • 2 Large Tomatoes, seeded and chopped
  • ½ cup Sweet or Red Onion, chopped
  • ½ cup Fresh Cilantro, minced
  • 2 Jalapeno Peppers, seeded and finely chopped
  • 2 tablespoons Lime Juice
  • ½ teaspoon Salt
  1. Dice the apricots into ¼ inch pieces using kitchen shears. Combine all ingredients in small bowl; refrigerate 2 hours. Serve with tortilla chips or grilled chicken or pork. The “heat” can be turned up by adding more jalapeno peppers
Recipe by Great Lakes International Trading, Inc. at https://glit.com/recipes/apricot-recipes/apricot-salsa/