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Apricot-Rosemary Salsa
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Share this delicious and foolproof recipe from Betty Crocker with a special someone.
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
Instructions:
  • In a 2-quart saucepan, combine apricot nectar, apricots, and shallots. Bring to a boil over medium heat, then simmer uncovered for 3 to 5 minutes until most of the nectar is absorbed. Add all remaining ingredients except parsley and heat through. Finally, stir in the parsley and serve either warm or cold.

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