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Randy Smith

Apricot-Roast Pepper Salsa

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CATEGORY CUISINE TAG YIELD
Grains Baltimore 1 Servings

INGREDIENTS

1 lb Fresh apricots (or canned apricots, drained)
2 Fresh jalapenos, roasted, peeled and seeds removed
1 Red bell pepper, roasted, peeled and seeds removed
1 Cucumber, peeled and seeds removed
1/2 Red onion
1/2 bn Cilantro
1 Lime , Juice of
3 tb Extra-virgin olive oil
1 pn Salt
1 pn Sugar
1 pn Black pepper

INSTRUCTIONS

From this past Thursday's Food section in the Miami Herald to serve with
grilled foods.
dice the apricots, jalapenos, red pepper, cucumber and onion. Place in
bowl. Chop cilantro and gently mix. Add lime juice, oil, salt, sugar and
pepper. Serve cold. Makes 4 servings.
Source: The Blue Star restaurant in Baltimore.
Per serving: 180 calories, 3 grams protein, 21 grams carbohydrate, 10 grams
fat, 50% calories as fat, 4.1 grams fiber, 0 mg cholesterol, 72 mg sodium.
Posted to EAT-L Digest  by "Pamela F. Wagner" <FanofPern@AOL.COM> on Jul 5,
1997

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

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