May 272012


Habanero Apricot-Peach Salsa


  • 9 apricots
  • 6 peaches
  • 8 cloves garlic
  • 4 habanero chiles
  • 4 tsp apple cider vinegar
  • 5 tsp salt, or to taste
  • sugar, to taste

Cooking Directions

  1. Bring a large pot of water to a boil.
  2. Cook apricots and peaches, whole, for about 5 minutes (if apricots begin breaking apart, pull them out sooner.)
  3. In same pot of water, blanch peeled garlic cloves and habaneros, de-stemmed.
  4. Pit and stem the cooked fruit.
  5. Place fruit, garlic, chiles, vinegar, and salt in blender; blend until orange and creamy.
  6. Taste; adjust salt or vinegar as necessary. If your fruit was under-ripe or sour, you may wish to add a bit of sugar.

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