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Appetizer Week Night Meals Side Dish Snack

Apricot Mango Salsa

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  • 3 cups fresh, ripe Colorado apricots
  • The juice and zest of one lime (about 2 TBS juice)
  • 1 cup finely chopped Tony’s Peeled Mango
  • 1/4 cup of the syrup from Tony’s Mangoes, to taste
  • 1/2 cup minced red or sweet onions
  • 2/3 cup minced red bell pepper
  • 1 habañero chile, seeded and finely minced (wear gloves!) - or 2 jalapeno or serrano peppers
  • 1/2 teaspoon cumin
  • 1 tsp honey, to taste
  • 1/2 tsp sea salt, to taste


Split apricots, slice 1/8 inch thick, turn and cut about ¼ inch. Chop mango finely. Combine with onions, peppers, chiles, and cumin – stir and adjust to taste with honey and sea salt. Cover and rest so flavors can marry – a couple hours at room temperature, or overnight in refrigerator.

Serve at room temperature with grilled chicken or pork. Also great with minced cilantro or mint.


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