| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Red bell pepper; roasted and chopped |
|
|
Olive oil |
| 1 |
sm |
Onion; chopped |
| 1 |
sm |
Tomato; chopped |
| 1 |
|
Jalapeno; finely minced |
| 2 |
|
Apricot; chopped |
| 2 |
tb |
Rum; dark |
|
|
Apple cider |
INSTRUCTIONS
Cut a red bell pepper in half, remove seeds, and roast half of it (brush
with olive oil and put under broiler very close to heat until blackened,
about 5 minutes). Chop. Sauté onion in about a tablespoon of olive oil
until translucent. Add tomato and jalapeno and sauté about another 5
minutes, until tomato is cooked. Add cider to cover and apricots and boil
down until cider is almost all boiled off. Chopped roasted bell pepper and
stir. Add dark rum and flambe. (light and swirl until it goes out).
Serving Ideas : Serve hot over grilled shark, swordfish, shrimp or marlin.
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