Apricot Salsa

1. 1

   Cut a red bell pepper in half; remove seeds; and roast half of it.

2. 2

   (Brush with olive oil; put under broiler very close to heat until blackened, about 5 minutes).

3. 3

   Chop.

4. 4

   Saute onion in about a tablespoon of olive oil until translucent.

5. 5

   Add tomato and jalapeno; saute about another 5 minutes, until tomato is cooked.

6. 6

   Add apple cider to cover apricots and boil down until cider is almost all boiled off.

7. 7

   Add chopped roasted bell pepper; stir.

8. 8

   Add dark rum and flambe.

9. 9

   (Light and swirl until flame goes out).

10. 10

    Serve hot over grilled shark, swordfish, shrimp, or marlin.

* Per serving · 4 servings · Values may vary.

No additional tips available.