Apricot & Almond Salsa isn't just a condiment; it's a burst of sunshine in a bowl. The sweetness of ripe apricots dances with the nutty crunch of toasted almonds, all brightened by the zing of lemon and the herbaceous notes of cilantro. I think it's amazing! This vibrant salsa is incredibly versatile, pairing beautifully with grilled meats, fish, or even topping a simple crostini. It’s a delightful way to elevate any meal, bringing a touch of summer to your table any time of year. One time, I brought this salsa to a potluck, and it was gone in minutes!
What I love most about this recipe is its simplicity. With just a handful of fresh ingredients and a few minutes of prep, you can create something truly special. The key is using high-quality apricots that are perfectly ripe – they should be slightly soft to the touch and bursting with flavor. Don't skimp on the fresh herbs either; they add a wonderful aroma and complexity to the salsa. I would sugest that you use fresh lemon instead of buying pre-squeezed lemon juice.
Required Equipments
- Cutting board
- Chef's knife
- Mixing bowl
- Serving platter
Apricot and Almond Salsa: Frequently Asked Questions
Apricot and Almond Salsa
This Apricot & Almond Salsa is a delightful blend of sweet and savory flavors, perfect for adding a burst of freshness to any dish. Made with ripe apricots, toasted almonds, red onion, cilantro, and a hint of lemon, this vibrant salsa is easy to make and incredibly versatile.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gently wash the apricots under cool water. Pat them dry with a clean towel to remove excess moisture.
- Using a chef's knife, carefully slice the apricots in half. Remove the pits and discard them.
- Dice the apricots into small, even pieces, about 1/4-inch in size. Consistency is key for a great salsa!
- Place the diced apricots into a mixing bowl. Set aside for now.
- Toast the almonds: Place the slivered almonds in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently, until they are lightly golden and fragrant. Watch closely, as they can burn easily!
- Once toasted, remove the almonds from the skillet and let them cool slightly.
- Roughly chop the toasted almonds and add them to the mixing bowl with the diced apricots.
- Finely chop the red onion. You want it minced pretty well so it blends seamlessly into the salsa. Add it to the bowl.
- If using fresh cilantro, rinse it thoroughly and pat it dry.
- Chop the cilantro leaves and tender stems. Add the chopped cilantro to the bowl.
- Zest the lemon, being careful to only grate the outer yellow layer and avoid the bitter white pith.
- Juice the zested lemon. Add both the lemon zest and juice to the bowl.
- Drizzle the olive oil over the ingredients in the bowl. Don't be shy!
- Season the salsa with salt and pepper to taste. Remember, you can always add more, but you can't take it away!
- Gently toss all of the ingredients together until well combined. Be careful not to mash the apricots.
- Taste the salsa and adjust the seasoning as needed. It may need a touch more salt, pepper, or lemon juice to brighten the flavors.
- Transfer the apricot and almond salsa to a serving platter or bowl.
- Serve the salsa immediately or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld together even more. (I highly recommed chilling it first!)
- Garnish with a few extra sprigs of cilantro or a sprinkle of toasted almonds, if desired. Enjoy!
📝 Notes
- For a spicier kick, add a finely diced jalapeño.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 150 kcal
Protein: 3g
Fat: 10g
Carbohydrates: 15g
Fiber: 3g
Calcium: 20mg
