Onion, Apricot, and Almond Salsa with Mint
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1 Tbsp. olive oil
2 large sweet onions, thinly sliced
2 cloves garlic, finely minced
1 tsp salt
1/4 cup sliced almonds, toasted
1/4 cup dried apricots, chopped
1/4 cup fresh mint leaves, finely chopped
1 Tbsp. lemon zest, finely chopped
1 Thai chile pepper, stemmed, seeded and chopped
salt and pepper to taste
Instructions:
Heat the olive oil in a large skillet over med-high heat. Add the onion and cook until softened. Stir in garlic and salt, continue cooking until the onions caramelize, turning a dark golden brown. Allow the onions to cool completely.
Gently stir in the almonds, apricots, mint, lemon zest and chile pepper. Taste and adjust the salt and pepper as needed. Cover tightly and store in the refrigerator.
Bring to room temperature before serving. Makes about 2 cups. This is perfect on steaks and works well as a good hamburger topping.
Recipe from Chile Pepper Magazine.