This sweetness of this apricot salsa goes great with any kind of seafood or grilled fish.
1 large red bell pepper, roasted and chopped
1 tablespoon of olive oil
1 small red onion, chopped
1 small plum tomato, chopped
2 apricots, diced
1 jalapeno, chopped
2 tablespoons of dark rum
Slice the red bell pepper and remove the seeds. Brush with olive oil and put under the broiler until blackened, about 5 minutes. Cool and chop.
Saute the red onion in the tablespoon of olive oil. Cook until tender in about 3-5 minutes. Add the chopped plum tomato and jalapeno and cook for an additional five minutes. Add the apricots and add enough cider vinegar to cover the mixture.
Cook until the liquid is almost evaporated. Add the roasted red pepper and stir into the mixture. Add the dark rum and flambé.
Note: If you want to saved yourself a step to save a little time, you can substitute jarred roasted peppers.
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