Light and Refreshing: Summer Apricot SalsaLime juice and jalapeno peppers add zing to this juicy apricot salsa. Mustard seeds give it a nutty richness. This salsa is great with grilled fish, pork or chicken.
2 tablespoons vegetable oil
2 teaspoons brown mustard seeds
1 1/2 cups chopped fresh apricots or peeled peaches
3/4 cups chopped red or green sweet pepper
3/4 cup chopped, seeded cucumber
1/4 cup chopped red onion
1 to 2 fresh jalapeno peppers, seeded and finely chopped
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon snipped fresh cilantro
Put oil and mustard seeds in a skillet, cover, and heat over medium-high heat. They'll start popping wildly. When the popping sounds die down, remove from heat. Let cool slightly, uncovered. In a medium bowl combine all ingredients. Cover and chill in the refrigerator for up to 4 hours, stirring once or twice. Serve with a slotted spoon.
Yields 2 1/2 cups
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