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Apricot Salsa
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    Apricot Salsa

  • 1 cup fresh apricots -- diced
  • 1/2 medium pineapple -- peeled and diced
  • 1/4 medium white onion -- diced
  • 1 large avocado -- peel, pit & dice
  • 1 medium red bell pepper -- diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Combine all the ingredients, toss lightly, and refrigerate for 30 minutes before serving.
    Yield: Approx. 3 cups

    SERVING SUGGESTIONS: This makes a splendid accompaniment to roast pork or lamb.

    From: The Sizzling Southwestern Cookbook by Lynn Nusom
    Posted By: Christopher E. Eaves, cea260@airmail.net
    Post Date: ue, 29 Jun 1999

    *BACK TO FRUIT SALSA*







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