Recipe: Apricot Salsa with Mint
1⁄2 cup orange juice 1⁄2 cup champagne vinegar 1 1⁄2 tsp. kosher salt 1 1⁄2 lb. apricots, cut into 1/2" pieces 3 cloves garlic, finely minced 1 jalapeño pepper, stemmed, seeded, and finely chopped 1⁄2 large red onion, chopped 1⁄4 cup finely chopped mint leaves 1⁄4 cup cilantro leaves, tightly packed
Bring juice to a boil in a 4-qt. saucepan over medium-high heat; cook until slightly darkened and syrupy, 5-8 minutes. Add vinegar and salt, stirring until salt is dissolved. Return to a boil and add apricots, garlic, jalapeño, and onion; reduce heat to medium and cover. Cook until apricots begin to break down and vegetables are tender, about 7 minutes. Remove from heat and let cool to room temperature.