Apricot-rosemary Salsa

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

Description

Share This Kitchen-tested Recipe From The Betty Crocker Kitchens With Someone You Love.

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