ShareThis
Chili de Arbol Apricot Salsa
YIELD: SERVES 6 TO 8
½ cup
dried apricots, chopped
12
dry and roasted chili de arbol
½ cup
apricot preserves
2 Tbsps.
fresh cilantro, chopped
1 tsp.
finely chopped ginger root
1 tsp.
cumin
Juice of one lemon
Salt and pepper to taste
1. Combine all ingredients and mix by hand or use a food processor or a blender. If the mixture is too thick, thin with water.
Recipe: Peter Alfaro, executive chef, Biola University,, La Mirada, CA
Want to use this article? Click here for options!
© 2012 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Sign up for FM's events, products and services!
Recipe Searchadvertisement
NRA Show Videos & Issue Highlights
- Bake'n Joy - Learn how
easy it is to bake the Perfect Muffin with Bake’n Joy’s premium prescooped, predeposited muffin
batters.
View the video - The Clymate IQ Is Pure Genius
See new products, services and ideas we found at the 2011 show.
View more sponsored videos
advertisement
advertisement
Photo Gallery
Food Management is now on:
 |
 |
