Summer is just around the corner, a time when I streamline my cooking and turn to simple and seasonal ingredients. This fruity summer salsa pulls together so quickly and is a nice side to pair with almost any grilled entrée. Still recovering from two hand surgeries, my knife skills remain pretty compromised, but even I can chop up a few ingredients to assemble a fresh and fruity salsa.
Any stone fruit pairs well with tomatoes, but apricots are in season and I use them in just about anything these days. Add salt to taste – we are a low sodium household, so I tend to substitute a squeeze of Meyer lemon juice for the salt shaker.
Lots of folks cannot abide cilantro, so feel free to use flat-leaved parsley instead. My husband claims cilantro tastes just like soap, a common complaint. You either like the stuff or not…
This recipe can easily be doubled or tripled for a crowd. We’re having Larry’s tennis pals over for a cook-out on Memorial Day this weekend, so I will probably make a big batch to enjoy with our grilled rib-eyes.
LtC TIP: I heated up the salsa for 30 seconds in the microwave last night to have with our roast chicken. I liked the warmed salsa with the piping hot chicken and the salsa’s flavors intensified.
- 1 cup fresh apricots, pitted and roughly chopped
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- 1 small shallot, finely chopped
- ½ jalopeno pepper, finely diced
- 2 tablespoons Meyer lemon juice
- 1 tablespoon California olive oil
- ¼ - ½ teaspoon sea salt
- 1 pinch ground cumin
- 1 pinch ground coriander
- 1 pinch cayenne pepper
- Combine all ingredients in a bowl. Cover and refrigerate up to 8 hours before serving.
- Allow salsa to come to room temperature or microwave 30 seconds just before serving.
