Apricot Mint Dessert Salsa
We had a salsa contest at work yesterday. I had already made a salsa over the weekend … I was ready. Then one of my coworkers/friends came over and as we were working through an issue for our client, we got to talking about the salsa. She was in prime form because she started talking about what I should make … she wanted me to make a chocolate salsa. I said “you mean, like a mole style salsa?” No, she said, she meant like a chocolate sauce with marshmallows and candies and … huh. That is an interesting concept. I really couldn’t do it like she described, though … I need to use up some of the produce I have in my house right now. But it got me thinking about dessert.
Why can’t you have salsa for dessert? I looked around the interwebs and there certainly IS such a thing. Some of the more creative chefs have made dessert salsas. I saw one where they grilled angel food cake and topped it with a mixed fruit salsa. That got me to thinking about my apricots. They would make a very creative dessert salsa. And the mint that is taking over my garden. Yes, this could work.
Soaking the apricots in sugar brings out the juices of the apricot and makes a nice sweet, lightly spicy sauce. The mint is an interesting counterpoint. I made a zucchini snack cake to go with it (to use up some of the zucchini! win!) It’s an intriguingly different dessert. It won the “most unique” category in the contest. I sometimes wonder if they make that category just for me? I always seem to win that one. I won a gift card for my efforts.
The funny thing is that, with the busy work schedule of the morning and all the things I had to juggle to bring in for the salsa contest, I completely forgot to put my parking pass up in my window and I got a ticket. Guess how much the ticket was? Exactly the same as my winnings from the contest.
- 3 cups pitted, chopped fresh apricots
- 6 Tablespoons sugar
- 2 teaspoons apricot brandy or brandy (optional)
- Juice of 1 lemon or lime
- 1/4 cup chopped mint leaves
- Chipotle powder or cayenne, to taste
- A dash of cinnamon
- In a small mixing bowl, mix together all ingredients. Adjust the heat to your liking. Let sit at least 15 minutes to allow the juices to come out and the flavors to blend before serving.
- Store in an airtight container/jar in the fridge. Serve over cake.or with cinnamon sugar tortilla chips.
To make cinnamon sugar tortilla chips: brush flour tortillas on both sides with butter and sprinkle with cinnamon sugar. Cut into wedges and toast in the oven at 450 for 5- 10 minutes or until golden brown and crunchy.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Treasure Box Tuesday, Simple Supper Tuesday, Share it Wednesday, Foodie Friends Friday, Wine’d Down Wednesday, What to Do Weekends, Moonlight & Mason Jars and Hearth & Soul Bloghop.