Apricot Salsa

Ingredients:
1/2 red bell pepper, roasted and chopped
olive oil
1 small onion, chopped
1 small tomato, chopped
1 jalapeno chile, seeded and finely minced
2 apricots, chopped
2 Tbsp. dark rum
apple cider

Instructions:
Cut the red bell pepper in half and remove the seeds. Roast half of it, (brush with olive oil and put under the broiler very close to the heat until blackened) and chop once it has cooled.

Saute the onion in about 1 Tbsp. of olive oil until it is translucent. Add the chopped tomato and jalapeno, and saute until the tomato is cooked. Add the apricots and cover with apple cider. Boil the mixture down until the cider has nearly evaporated. Add the chopped roasted bell pepper and stir. Add the dark rum and flambe the mixture (light and swirl until it goes out).

Serve hot over grilled shark, swordfish, shrimp or marlin.