Fresh Apricot Salsa

1. 1
   prep

   Prep the apricots and vegetables.

   1.Halve and pit 6 apricots, then dice into small cubes (about ¼-inch).

   2.Finely dice half a red bell pepper and a quarter of a small red onion.

   3.Mince 1 jalapeño, removing seeds for a milder salsa.

   4.Roughly chop enough cilantro to fill 3 tablespoons.
2. 2
   mix

   Combine all ingredients.

   1.Toss the diced apricots, bell pepper, onion, jalapeño, and cilantro in a medium bowl.

   2.Squeeze the juice of 1 lime over the mixture.

   3.Sprinkle with a pinch of salt.
3. 3
   mix

   Toss gently until everything is evenly distributed.

   Fold the ingredients together with a spoon just until mixed. Taste and add another squeeze of lime or a little more salt if needed.

4. 4
   rest · ~5 min

   Rest for 5 minutes before serving.

   Let the salsa sit at room temperature so the flavors can meld. Toss once more right before serving.

   TIPDon't skip the rest — it tames the raw onion bite and lets the apricot juice mingle with the lime.

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