| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | generous chopped dried |
| apricots about 3 ounces | ||
| 1/3 | c | Chopped white onion |
| 3 | T | Finely chopped drained |
| oil-packed sun-dried | ||
| tomatoes | ||
| 2 1/2 | T | Honey |
| 1 | T | Minced peeled fresh ginger |
| 2 | t | Chopped jalapeño chili with |
| seeds | ||
| 2/3 | c | Chopped seeded plum tomatoes |
| 3 | T | Pine nuts, toasted |
| 1 | T | Chopped fresh cilantro |
INSTRUCTIONS
1998 Here's a tangy condiment for holiday entrées; try it with pork tenderloin, roasted chicken or turkey. Begin preparing the relish a day ahead to allow the flavors time to blend. Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight. Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes 1 2/3 cups. Bon Appétit November 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 364
Calories From Fat: 150
Total Fat: 18g
Cholesterol: 0mg
Sodium: 12.7mg
Potassium: 551mg
Carbohydrates: 53.2g
Fiber: 2.9g
Sugar: 47.7g
Protein: 5.1g