Skip navigation
Recipes

Chili de Arbol Apricot Salsa

YIELD: SERVES 6 TO 8

½ cup dried apricots, chopped
12 dry and roasted chili de arbol
½ cup apricot preserves
2 Tbsps. fresh cilantro, chopped
1 tsp. finely chopped ginger root
1 tsp. cumin
Juice of one lemon
Salt and pepper to taste

1. Combine all ingredients and mix by hand or use a food processor or a blender. If the mixture is too thick, thin with water.

Recipe: Peter Alfaro, executive chef, Biola University,, La Mirada, CA

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish