Apricot Salsa ~ an unexpected fruit salsa that brightens up so many dishes, and it’s heavenly alongside grilled meats!

Take it from me, don’t walk into a Whole Foods in the middle of summer thinking you’re just going to pick up something quick for dinner, not without a plan and a list and a whole lotta self control. You’re going to get ambushed, I’m just telling you.

And don’t think grabbing one of those little hand baskets instead of a big old cart is going to save you, you’ll be shoving it around the aisles of the produce section with your foot before you know it.

Your head’s going to spin and your eyes’ll glaze over. It’s no use trying to remember what you came in for, the details of any recipe you’ve ever made, what you already have at home, or what day it is, for that matter.

These little apricots, with their unusual peachy blush, got to me first. I couldn’t stop dropping them into my green plastic bag.

It’s only after you reach the checkout line with your organic baby radishes, pea shoots, rainbow chard, and bulging bag of apricots that you’ll realize what you’ve done. And by then it’s too late to rush back and grab something, anything, that vaguely resembles dinner.

I’m soooo glad I had a pork tenderloin in the freezer…

Apricot Salsa

4 from 4 votes

Apricot salsa is summer's best salsa for grilled meats or dipping with chips!

Print Recipe Rate Recipe

Prep Time:10

Total Time:10

Servings: 4 people (1 cup total)

Ingredients

2 ripe apricots, diced in small paces (no need to peel)
2 tbsp lime juice, ~1 lime
1 bunch fresh cilantro, minced
1/4 red onion, finely minced
salt and fresh cracked pepper, to taste

Instructions

Mix everything in a bowl and taste to adjust the seasoning. Refrigerate until ready to use.

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Course: condiment

Cuisine: American

Author: Sue Moran

Keyword: apricots, salsa

Nutrition

Serving: 0.25 cup · Calories: 13 kcal · Carbohydrates: 3 g · Protein: 0.4 g · Fat: 0.1 g · Saturated Fat: 0.01 g · Polyunsaturated Fat: 0.02 g · Monounsaturated Fat: 0.03 g · Sodium: 2 mg · Potassium: 75 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 476 IU · Vitamin C: 5 mg · Calcium: 6 mg · Iron: 0.1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Questions and Reviews

David Gates says:

Wonderful flavor! But being the “hothead” I am, I added some finely chopped serrano chiles 🙂

Sue Moran says:

Good move 🙂

Reply

Sue says:

OMG! This is so good! I let my husband taste it but I ended up eating the whole batch myself. This is a winner! It was great way to take advantage of our bumper crop of apricots. I used lemon juice because that’s what I had and adjusted to taste. I also added a tiny bit of hot pepper. So good – thank you.

Sue says:

Sue if you love apricots you’ve got to try my Apricot Jalapeño Jam ~ https://theviewfromgreatisland.com/apricot-jalapeno-jam-recipe/

Reply

L o v e l y t h i n g s says:

This looks so delicious, but then everything you’ve been cooking, baking, cutting up, roasting….you name it –looks beautiful beyond words!

Stephanie says:

Apricot salsa-yum! I love fruit salsas in the summertime.