This delicious and simple Caribbean salsa will turn almost any everyday meal into a special occasion. And the optional tortilla chips are a great way to enjoy it as well, but as a last minute glaze over cooked meats is really the best way to indulge in this flavorful treat. Whip-up a double or triple batch and use it often. This recipe is definitely worth a try. Enjoy!
Spicy Slow-Cooker Apricot Salsa
2 teaspoons Caribbean jerk seasoning, any brand
1-3 fresh apricots chopped
½ teaspoon brown sugar
½ teaspoon dried thyme
¼ teaspoon salt, to taste
½ teaspoon garlic powder
½ teaspoon ginger powder
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon lemon or lime juice, to taste
1 cup salsa, any brand
1 cup apricot preserves, any brand
8 flour tortillas (8 inches), optional
¼ cup olive oil, optional
Please note: The optional tortilla chips are a great way to enjoy this salsa, but as a last minute glaze over cooked meats (as pictures) is also an excellent way (and we think the best way) to indulge in this flavorful treat.
In a slow-cooker, combine first 12 ingredients (omitting the tortillas and olive oil).
Stir well, set slow-cooker on high or low, and cover.
Allow salsa to simmer for 1 to 2 hours depending on the temperature.
Salsa will be done when it has turned into a glaze, as desired. The texture of the salsa and how smooth, chunky, or thick the salsa is depends entirely on personal preference.
Optional for dipping, brush the tortillas well with olive oil and bake until crisp.