Try this Salsa recipe, or contribute your own.Suggest a better description
Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serving Ideas : Serve hot over grilled shark, swordfish, shrimp or marlin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (323g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 246 (67%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||36 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 12.4mg||0 %|
|Potassium 348.7mg||9 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 29g|
|Protein 1.4g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 368
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.