Apricot Salsa with Mint

Name: Apricot Salsa with Mint
Total time: PT0D0H0M
Yield: makes about 3 cups
Ingredients: 1 ⁄ 2 cup orange juice; 1 ⁄ 2 cup champagne vinegar; 1 1 ⁄ 2 tsp. kosher salt; 1 1 ⁄ 2 lb. apricots, cut into ½" pieces; 3 cloves garlic, finely minced; 1 jalapeño pepper, stemmed, seeded, and finely chopped; 1 ⁄ 2 large red onion, chopped; 1 ⁄ 4 cup finely chopped mint leaves; 1 ⁄ 4 cup cilantro leaves, tightly packed

Serves
makes about 3 cups

HELEN ROSNER

Apricots' ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This recipe ran with Karen Solomon's web exclusive story Preserve the Season: Apricot Salsa.

Ingredients

¹⁄₂ cup orange juice
¹⁄₂ cup champagne vinegar
1 ¹⁄₂ tsp. kosher salt
1 ¹⁄₂ lb. apricots, cut into ½" pieces
3 cloves garlic, finely minced
1 jalapeño pepper, stemmed, seeded, and finely chopped
¹⁄₂ large red onion, chopped
¹⁄₄ cup finely chopped mint leaves
¹⁄₄ cup cilantro leaves, tightly packed

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Instructions

Step 1

Bring juice to a boil in a 4-qt. saucepan over medium-high heat; cook until slightly darkened and syrupy, 5-8 minutes. Add vinegar and salt, stirring until salt is dissolved. Return to a boil and add apricots, garlic, jalapeño, and onion; reduce heat to medium and cover. Cook until apricots begin to break down and vegetables are tender, about 7 minutes. Remove from heat and let cool to room temperature. Stir in mint and cilantro; refrigerate until chilled.

Bring juice to a boil in a 4-qt. saucepan over medium-high heat; cook until slightly darkened and syrupy, 5-8 minutes. Add vinegar and salt, stirring until salt is dissolved. Return to a boil and add apricots, garlic, jalapeño, and onion; reduce heat to medium and cover. Cook until apricots begin to break down and vegetables are tender, about 7 minutes. Remove from heat and let cool to room temperature. Stir in mint and cilantro; refrigerate until chilled.