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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Apricot Salsa Ingredients:
1/2 red bell pepper, roasted and chopped |
olive oil |
1 small onion, chopped |
1 small tomato, chopped |
1 jalapeno pepper, finely minced |
2 apricots, chopped |
2 tablespoons dark rum |
apple cider |
Directions:
1. Cut a red bell pepper in half; remove seeds; and roast half of it. (Brush with olive oil; put under broiler very close to heat until blackened, about 5 minutes). Chop.
2. Saute onion in about a tablespoon of olive oil until translucent.
3. Add tomato and jalapeno; saute about another 5 minutes, until tomato is cooked.
4. Add apple cider to cover apricots and boil down until cider is almost all boiled off.
5. Add chopped roasted bell pepper; stir.
6. Add dark rum and flambe. (Light and swirl until flame goes out).
7. Serve hot over grilled shark, swordfish, shrimp, or marlin.
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