© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: dave from Yardley, PA
Servings: 2 cups.
⅔ cup chopped fresh apricots, or 1 pint apricots; drained and chopped
½ cup chopped onion
¼ cup apricot preserves
1 medium tomato; chopped
1 tablespoon chopped fresh cilantro
1 teaspoon finely chopped ginger root
⅛ teaspoon cinnamon
Combine; mix well. Chill until serving time.