This salsa is fresh, fiery, and fabulous! The apricot sweetness meets the peppery heat of our Peppercorn Olive Oil, while the Apricot Balsamic adds an unexpected tang. It’s perfect for dipping, scooping, and adding a little zing to everything it touches!

I N G R E D I E N T S :

• 1 cup diced apricots (about 2-3 apricots)
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 tbsp Rocky Mountain Olive Oil Madagascar Black Peppercorn Infused Olive Oil
• 1 tbsp Rocky Mountain Olive Oil Apricot White Balsamic Vinegar
• 1 tbsp fresh lime juice
• 1 tbsp chopped cilantro
• salt and pepper, to taste

I N S T R U C T I O N S :

1. In a medium bowl, combine the diced apricots, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the Peppercorn Olive Oil, Apricot Balsamic, lime juice, salt, and pepper.
3. Pour the dressing over the salsa and toss gently to combine.
4. Serve with tortilla chips, grilled chicken, or fish for a refreshing and zesty treat.