By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 1/2 Pints

Ingredients:

• 15 oz. can apricots
• 1/2 yellow onion
• 1/2 bell pepper, finely chopped
• 1/4 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions:

• Drain apricots and chop finely.
• Combine all ingredients and mix well.
• Add salt and pepper to taste.
• Serve with pan seared salmon or tortilla chips.