Chipotle Apricot Relish with toasted almonds | Print |
(6 votes, average 3.33 out of 5)
Chipotle_Relish
Makes 3 Cups
This sweet and spicy relish makes a terrific crostini: Simply spread a crisp toast round with softened cream cheese (or goat cheese) and top with a spoonful of the relish. It’s also a great accompaniment to our slow-roasted brisket barbacoa.
  • ½ cup slivered almonds
  • 1 jar (16 ounces) Frontera Chipotle Salsa
  • ½ cup dried apricot halves, cut into ¼-inch pieces
  • 1/4 cup finely chopped red onion, rinsed, drained
  • ¼ cup chopped fresh cilantro
  • ¾ teaspoon each: salt and sugar
1. Toast almonds in small dry skillet over medium heat until golden, about 2 or 3 minutes. Remove from pan to cool.
2. Combine all the remaining ingredients in a medium-size bowl. Refrigerate up to a couple of hours. Stir in almonds just before serving.
 

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