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Apricot Salsa

1/2 red bell pepper, roasted and chopped
olive oil
1 small onion, chopped
1 small tomato, or 2 small roma tomatoes, chopped
1 jalapeno pepper, minced finely
apple cider
2 apricots, chopped
2 T. 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.

Saute onion in about a tablespoon of olive oil until translucent.
Add tomato and jalapeno and saute 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). Serve hot over grilled shark, swordfish, shrimp, or marlin.

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