Sep

24

Apricot, Blueberry and Roasted Anaheim Salsa

September 24, 2008 |

inseason.jpg

Gardening is an exercise in optimism. Sometimes,
it is a triumph of hope over experience.
- Marina Schinz

The In Season series is a web diary of the gardening successes and mishaps of two eternally hopeful novices. The ladybug above will lead you to previous posts in the series.

California Apricots

In our house, leftover fruits often get tossed in tequila and end up in a salsa. The anaheim peppers, cherry toms and herbs came from our garden.

Both of us really hate biting into raw onions. Marinating them in lime juice and salt mellows them down and adds a tang while retaining the crunch. The tequila is optional, but it makes a huge difference. Cognac and Grand Marnier are good substitutes.

Roast
2 anaheim peppers (or pepper of choice)
under the broiler on HIGH until blistered on one side, then turn over and broil on the other side.

You can also do this directly on a open flame on the stovetop. Keep the peppers covered for a few minutes, then peel and chop them. Remove the stem, pith and seeds.

Or just skip this step and use chopped raw peppers.

Anaheim Peppers

Mix
1/2 cup thinly sliced red onions

with
2 tbsps lime juice
a big pinch of salt

Keep it aside.

After 15 minutes, add to the onion-lime mixture
the roasted and chopped anaheim peppers
2 cups chopped apricots
1 cup blueberries
1 cup chopped cherry tomatoes
1 tbsp tequila
1 tsp grated galangal (or ginger)
1 tsp finely minced garlic
1 tsp lime zest
3 tbsp chopped herbs (we used lemon basil and tarragon)
more salt if you need it

Let it sit for 15 minutes for the flavours to mingle before serving.

Apricot, Blueberry and Roasted Anaheim Salsa goes to Scott @ Real Epicurean for In the Bag, where the theme is Fruits and Nuts.

and to Denise and Laudalino @ Chez Us for Grow Your Own.

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SPEAK YOUR MIND

36 Comments so far

  1. Happy Cook on September 24, 2008 6:45 am

    Hi hi is it that both of you don’t like the taste of the raw onions or the after smell :-)))))
    I have never ever made a salsa unless if you can call chopping few tomatoed and adding spring onions, olive oil and salt mixing it all together.
    This salsa looks so colour full.

  2. Pavani on September 24, 2008 7:08 am

    That is a very unique salsa– apricots and blueberries.. wow.. sounds very interesting and delicious.
    I need your help!!!! I’m having a party for 20-25 people on Saturday and I want to make ur rasmalai. Can I make them on friday itself (dunk the rasgullas in milk) or do you think I should prep everything before hand and finish on saturday?? Pls advise.. Thanks for your time..

    you can do it the previous day.

  3. shilpa on September 24, 2008 8:03 am

    We have been continuously trying to increase our fruit intake for last few days, it is not successful so far. This salsa looks like a perfect fit.

  4. Cham on September 24, 2008 8:35 am

    Can we call it spicy fruit salad. Hats off for ur creativity!

  5. Manggy on September 24, 2008 10:06 am

    I wouldn’t use the word “hate” for raw onions, but I do agree that they’re no fun at all :) I LOVE the apricot salsa and it reminded me that I have a bookmarked fruit salsa recipe that I really need to make! (Arh, teaches me to browse food blogs at 1AM!)

  6. Divya on September 24, 2008 10:46 am

    Colorful Salad!

  7. Bharti on September 24, 2008 11:20 am

    Nice..

  8. Ramya's Mane Adige on September 24, 2008 2:20 pm

    oh, I love that sweet n sour taste…. The salsa looks so colorful and delicious!

  9. Laavanya on September 24, 2008 2:20 pm

    I’m not a big fan of raw onions either, unless they are mild… I marinate them in a combination of vinegar + water + sugar and a bit of salt.

  10. Peter G on September 24, 2008 2:34 pm

    This is such a creative salsa…so full of colour. And personally, I love the addition of tequila!

  11. Nirmala on September 24, 2008 8:30 pm

    Looks good, I have tasted dry apricots and their tanginess were too much for me. Are the fresh american apricots on the sweeter side ? This salad would have all the tastes in it sweet, tangy, hot and salt.

    fresh apricots are way sweeter than dried, also, dried apricots found in india (the iranian type) are of a different variety than the dried apricots found here.

    dried iranian apricots
    http://jugalbandi.info/2007/08/zardaloo-zsali-zsoy/

    dried apricots here
    http://www.nutsonline.com/driedfruit/apricots/jumbo.html

    these are sweeter than the iranian variety. those are more complex.

  12. sunshinemom on September 24, 2008 8:39 pm

    Very unusual! I wonder how I would react to this one….maybe like this:)

    Nice post, Bee. Nice pic, Jai.

    Copied and pasted:) All in good humour:)

  13. Alexa on September 24, 2008 8:43 pm

    Those pictures, those colors, such beauty… Every time I visit you, I amazed. I have left you a well deserved award on my site.

  14. Elizabeth on September 24, 2008 10:07 pm

    The blueberries are a very intriguing element! I love a little fruit in my salsas but had never considered blueberries. I’ll have to give that a try.

  15. Shibani on September 25, 2008 12:12 am

    Wonderful click, the recipe sounds great and the table top on which u have photograped is stunning, It has got a lovely colour and all ombination blend with each other very well.Very beautifully captured.

  16. maryann on September 25, 2008 1:59 am

    Great looking salsa! ;)

  17. sushma on September 25, 2008 2:23 am

    Nice one ..loved the first pic..anyways i cannot forget ur last post :)

  18. Divya on September 25, 2008 8:31 am

    I am so addicted to Anaheim chillies these days, I used them once in Bread upma, and they just made the humble upma look and taste so exotic.
    Ever since it has been Anaheim galore!

  19. mandira on September 25, 2008 9:16 am

    Stunning pictures, absolutely love the colors and the idea of fruit salad with leftover fruits… and that shade of blue in the b/g… fantastic :)

  20. Soma on September 25, 2008 12:26 pm

    what a great combination of fruit and spicy! I never went beyond the tiny step of adding crushed pepper to my fruits. But anaheim looks just great.

    the photos as always are beautiful.

  21. sandy on September 25, 2008 1:32 pm

    Your were mentioned on Apartment Therapy kitchen today.

  22. OhioMom on September 25, 2008 2:05 pm

    What a beautiful salsa, fresh from the garden ingredients make such a difference don’t they?

  23. Cynthia on September 25, 2008 9:10 pm

    I like the play of fruits with the herbs.

    Where the heck is that drop down comment box you all are supposed to create? :)

  24. Rosa on September 25, 2008 10:59 pm

    That salsa looks fantastic and must taste heavenly! I love your pictures! Beautiful!

    It’s so great to have a garden and grow your own fruits and veggies

    Cheers,

    Rosa

  25. Lubna Karim on September 26, 2008 2:50 am

    Wow salsa looks gr8. California Apricots looks divine.

  26. Simply...Gluten-free on September 26, 2008 6:30 am

    I love fruit salsas but have never tried this fruit combo - it is inspired! And I love the tequilla tip.

  27. Mamatha on September 26, 2008 8:55 am

    The first pic is gorgeous! Did you hand paint the table to get that rustic look? The colors complement each other beautifully.

    That salsa must have been a burst of flavors with the galangal, lime zest and the fruits.

    can’t paint to save my life. that’s paper.

  28. Manasi on September 26, 2008 7:48 pm

    What a refreshing medely of fruit, herbs,nuts and onion! So what do u both hate, biting into the raw onion or the ‘phew’ aftermath of eating it?

    hate everything about raw onion - the taste, texture and smell.

  29. PG on September 28, 2008 8:17 am

    Beautiful! The pictures. And a lovely salsa!

  30. White On Rice Couple on September 28, 2008 3:15 pm

    Your apricot photograph is like a Louvre painting. I had to do a double take on it because it is just stunning!

    Yeah for your beautiful chili’s and garden bounty dish!

  31. Lydia (The Perfect Pantry) on September 29, 2008 4:24 am

    I hate raw onions, too, and usually either blanch or saute them, even for raw salsas. I love your method of marinating them to draw out some of the bitter juices. Thanks for the great tip!

  32. Johanna on September 30, 2008 5:04 am

    I don’t like raw onions much - often use spring onions rather than red onions because they don’t offend so much but I must try this marinating version - especially with apricots and blueberries - sounds delicious!

  33. Giff on September 30, 2008 7:39 pm

    I couldn’t tell which of you took that photo of the apricots against the rough turquoise/blue but that has to be one of my favorite food pictures of 2008. gorgeous!

  34. tastememory girl on October 3, 2008 6:18 am

    gorgeous photography and styling!

    I just came across your blog and enjoying your posts.

    Luv california apricots in their prime / your title subhead:powered by plant protein - makes me smile ;-)

  35. Chez Us » GYO # 17 Round-up on October 5, 2008 2:38 pm

    […] dish using anaheim peppers and cherry tomatoes from the garden and a splash of tequila to make an Apricot, Blueberry and Roasted Anaheim Salsa - sounds firey and fantastic!  What a great combination, I would never have thought about tossing […]

  36. Andrea on October 7, 2008 10:53 am

    Your photo is beautiful, I love how you styled it. Your salsa sounds delish!

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