Apricot Pico de Gallo

Summer Spice

By Chef Deb Traylor

Faced with an entire cooler full of apricots, we decided to use a pound or two to make a simple little Apricot Pico De Gallo. An apricot’s firm texture and tart, not-too-sweet flavor make it a perfect substitute for tomatoes!

First, we grilled the apricots to deepen their delicious flavor. This step isn’t essential, but it adds smoky richness if you have the time. Simply brush halved apricots with olive oil and grill for a few minutes. 

Next, we used the jalapeño’s fruity and slightly hotter cousin, the serrano, for heat, plus a little red onion, cilantro, a few squeezes of lime, a pinch of salt and we were done.

What you won’t see in our photo is the ever-decreasing amount of pico in the bowl! We kept sneaking mounded chipfuls when we thought no one was looking. It’s cold and refreshing with just enough heat to make you crave another scoop to the cool down the last bite.

This pico de gallo is perfect on it’s own, or try it with carnitas, or sweet potato and kale tacos. This stuff is addicting!!

This recipe is a suggestion, feel free to change it up. Add mild Anaheim chilies or spunky jalapeños instead of serranos, throw a few onions in a grill basket and caramelize them instead of using fresh red onion, add sweet corn or diced avocado, whatever summer treasures you have on hand. 

Apricot Pico de Gallo

(Makes about 2 1/2 cups)

  • 1 pound firm apricots, pitted
  • olive oil, if grilling apricots
  • 1/4 medium red onion, finely minced and rinsed in cool water
  • 1/4 – 1/2 cup chopped cilantro
  • 1-2 serrano chilies, finely minced (more it you love the heat)
  • juice of 1-2 limes
  • salt and freshly ground pepper to taste
  • tortilla chips, for serving

If grilling apricots, lightly brush with olive oil and place, cut side down, on a hot grill for 1-2 minutes until slightly softened and lightly charred. Cool and chop in 1/2-inch pieces. If omitting the grilling step, simply chop apricots in 1/2-inch pieces, there should be about 2 cups. Gently toss chopped apricots with remaining ingredients and chill for 30 minutes. Adjust salt and pepper to taste before serving. The pico de gallo will begin to break down if made more then a few hours in advance so it’s best eaten the day it’s made.

 

 

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