A part of this recipe belongs in the booze section!
Ingredients:
Large can of Apricots in heavy syrup (peaches can be used as a substitute)
Can of Mandarin Oranges
Can of pineapple
one medium red onion
one, two, or three Habanero's
Directions:
1. Drain syrup from apricots and juices from canned pineapple and canned oranges into a pitcher.
2. Mix liquid well, then fill a glass 1/2 way with juice and 1/2 way with dark rum.
3. Enjoy fruity cocktail while you make the salsa.
4. Dice up all fruit and the red onion into a bowl.
5a. For the mild version, carefully remove the seeds and white connective tissue from one Habanero, finely chop up just the orange colored fleshy part and mix into the salsa. Serve with chips.
5b. For the medium version, carefully remove the seeds and 1/2 of the white connective tissue from two habaneros, finely chop up the remaining orange colored fleshy part and some of the white connective tissue and mix into the salsa. Serve with chips.
5c. For the hot version, carefully remove just the seeds from three habaneros preserving as much white tissue as possible.
Finely chop up the orange fleshy part and all of the white connective tissue, mix well into the salsa. Serve with chips and your favorite form of flame quencher. (I like to use the pressure containers of whip cream!)
Ingredients:
Large can of Apricots in heavy syrup (peaches can be used as a substitute)
Can of Mandarin Oranges
Can of pineapple
one medium red onion
one, two, or three Habanero's
Directions:
1. Drain syrup from apricots and juices from canned pineapple and canned oranges into a pitcher.
2. Mix liquid well, then fill a glass 1/2 way with juice and 1/2 way with dark rum.
3. Enjoy fruity cocktail while you make the salsa.
4. Dice up all fruit and the red onion into a bowl.
5a. For the mild version, carefully remove the seeds and white connective tissue from one Habanero, finely chop up just the orange colored fleshy part and mix into the salsa. Serve with chips.
5b. For the medium version, carefully remove the seeds and 1/2 of the white connective tissue from two habaneros, finely chop up the remaining orange colored fleshy part and some of the white connective tissue and mix into the salsa. Serve with chips.
5c. For the hot version, carefully remove just the seeds from three habaneros preserving as much white tissue as possible.
Finely chop up the orange fleshy part and all of the white connective tissue, mix well into the salsa. Serve with chips and your favorite form of flame quencher. (I like to use the pressure containers of whip cream!)