This salsa is smoky-sweet and good with fish. Chiles adobo can be found in the Mexican food section of many grocery stores. I freeze the leftover adobo and chip off bits as I need them.
Servings: 4Prep Time: 20 minutes Cook Time: an hour in the fridge
2 cups chopped mango or peach, or a mix of both
1 cups diced cucumber
3/4 cups diced roasted red bell pepper
1/3 cups chopped cilantro
2 tablespoons lime juice
2 tablespoons apricot preserves
1 teaspoon or to taste chiles adobo
Mix chopped vegetables together. Stir lime juice, preserves and adobo together to make a sauce. Pour over salsa and let sit a bit in the fridge. Best eaten the day you make it.
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