Summer is upon us and the barbecues are fired up. The white-pink blossoms we saw on the apricot trees in early May are now turning into small orange sugar bombs. This time of year takes me back to my childhood, sitting under the apricot trees with my younger brother and consuming way too many apricots. It is memories like these that inspire many of my recipes. This dish is super as a salsa dip for chips or poured over your favorite grilled fish, chicken or pork. Ahh … the wonderful fuzzy apricot!
Apricots are at their best when purchased from the local farmer’s market. The commercial grocery stores are generally picked too early and have the texture and flavor of a tennis ball. This recipe utilizes both fresh and dry apricots. There are several flavors exploding at once – apricots, salty olives, savory onions, fresh limes and spicy chiles! A wonderful easy summertime recipe.
Summer Apricot-Fire Roasted Poblano Salsa with Salty Olives
Makes 4 cups
Ingredients
2 each Poblano chiles, fire roasted, seeded, peeled and small diced
12 each fresh apricots, pitted, small diced, skin can remain
½ cup dry apricots, course chopped
½ cup white sugar
4 limes, juiced
1 teaspoon cayenne powder
¼ teaspoon cumin, ground
½ bunch (approx. 8) green onions, course chopped
2 tablespoons fresh garlic, finely chopped or minced
12 Kalamata olives, course chopped (Greek olives are best, but any black olive will work)
1 cup cilantro leaves, course chopped
Salt and pepper to taste
Directions
1. Roast chiles over a hot outdoor grill until the skin becomes charred black. Peel, seed, dice and set aside (you can use any chiles, keeping in mind the heat level they may have). Poblanos are about a 6 out of 10 on the heat scale.
2. Puree half of the fresh chopped apricots in a blender and place in a small sauce pot. Add all of the dry chopped apricots, sugar, vinegar, cayenne and cumin. Cook for a few minutes until the sugar has dissolved.
3. Chill mixture in the refrigerator. Once chilled, combine the remaining ingredients, which includes the balance of the fresh apricots and roasted Poblanos (or other fresh roasted chiles).
4. Serve as a salsa dip, chunky salsa under a grilled chicken breast, pork chop or favorite fish. Ole!
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