Apricot Salsa

• 12 red bell pepper, roasted and chopped
• olive oil
• 1 small onion, chopped
• 1 small tomatoes, chopped
• 1 jalapeno pepper, Finely minced
• 2 apricots, chopped
• 2 tablespoons dark rum
• apple cider

1. Cut a red bell pepper in half; remove seeds; and roast half of it.
2. (Brush with olive oil; put under broiler very close to heat until blackened, about 5 minutes).
3. Chop.
4. Saute onion in about a tablespoon of olive oil until translucent.
5. Add tomato and jalapeno; saute about another 5 minutes, until tomato is cooked.
6. Add apple cider to cover apricots and boil down until cider is almost all boiled off.
7. Add chopped roasted bell pepper; stir.
8. Add dark rum and flambe.
9. (Light and swirl until flame goes out).
10. Serve hot over grilled shark, swordfish, shrimp, or marlin.

red bell pepper, olive oil, onion, tomatoes, pepper, dark rum, apple cider

Taken from www.food.com/recipe/apricot-salsa-299 (may not work)