Recipe - Apricot-Roast Pepper Salsa

1 pound Fresh apricots (or canned
apricots, drained)
2 Fresh jalapenos, roasted,
peeled and seeds removed
1 Red bell pepper, roasted,
peeled and seeds removed
1 Cucumber, peeled and seeds
removed
One half Red onion
One half bn Cilantro
1 Lime , Juice of
3 tablespoon Extravirgin olive oil
1 pn Salt
1 pn Sugar
1 pn Black pepper

From this past Thursday's Food section in the Miami Herald to serve with
grilled foods.

dice the apricots, jalapenos, red pepper, cucumber and onion. Place in
bowl. Chop cilantro and gently mix. Add lime juice, oil, salt, sugar and
pepper. Serve cold. Makes 4 servings.

Source: The Blue Star restaurant in Baltimore.

Per serving: 180 calories, 3 grams protein, 21 grams carbohydrate, 10 grams
fat, 50% calories as fat, 4.1 grams fiber, 0 mg cholesterol, 72 mg sodium.
Posted to EATL Digest by "Pamela F. Wagner" FanofPern@AOL.COM on Jul 5,
1997