1 (15-ounce) can apricots
in syrup, drained and chopped
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1/2 tablespoon olive oil
1 jalapeño, seeded and chopped (see note)
1/2 tablespoon lime juice
1 teaspoon freshly grated lime peel
1/2 teaspoon white distilled vinegar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Combine apricots, onion,
cilantro, olive oil, jalapeño, lime juice, lime peel,
vinegar, cumin, salt, and white pepper in a mixing bowl; stir
gently to mix. Cover and refrigerate until served.
Makes 8 servings.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
