Skip to Content
Menu

Apricot-Rosemary Salsa

  • Save Recipe
  • Prep 0 min
  • Total 0 min
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Updated Aug 5, 2014
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 can (5 1/2 ounces) apricot nectar
  • 1/2 cup chopped dried apricots
  • 1 tablespoon chopped shallot
  • 3 medium roma (plum) tomatoes, chopped (3/4 cup)
  • 2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chopped fresh parsley

Steps

  • 1
    Mix apricot nectar, apricots and shallots in 2-quart saucepan. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining ingredients except parsley; heat through. Stir in parsley. Serve warm or cold.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved