© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: firstname.lastname@example.org
Serve hot over grilled shark, swordfish, shrimp or marlin.
½ red bell pepper, roasted and chopped
1 small onion, chopped
1 small tomato, chopped
1 jalapeño, jinely minced
2 apricot, chopped
2 tablespoon dark rum
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.
Sauté onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeño and sauté 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).