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Ingredients:
1 no ingredients
Instructions:
1/2 Red Bell Pepper -- Roasted
: and chopped
: Olive Oil
1 sm Onion -- Chopped
1 sm Tomato -- Chopped
1 Jalapeno -- Finely minced
2 Apricot -- Chopped
2 TB Rum, Dark
: Apple Cider
Cut a red bell pepper in half, remove seeds, and roast half of it
(brush with olive oil and put under broiler very close to heat until
blackened, about 5 minutes). Chop.
Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked. Add cider to cover and apricots and boil down until cider is
almost all boiled off. Chopped roasted bell pepper and stir. Add
dark rum and flambe. (light and swirl until it goes out).
Recipe By : kenf@advtech.uswest.com
Servings: 1
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Mexican Recipes
Spicy Recipes
Mexico
Apricot Salsa Recipe brought to you by Mexican Recipes To-Go
