3-Ingredient Apricot Salsa That’s Irresistibly Addictive

Oh, you’re going to love this—apricot salsa is my go-to when I want something fresh, tangy, and just a little bit sweet to jazz up a meal. It’s like summer in a bowl! The juicy apricots mingle with spicy jalapeño, zesty lime, and just enough honey to balance it all out. Trust me, this isn’t your average salsa. It’s perfect dolloped over grilled chicken or fish, scooped up with crispy tortilla chips, or even tossed into a salad for a pop of brightness. And the best part? It comes together in minutes, no cooking required. Let’s make some magic!

Why You’ll Love This Apricot Salsa

This salsa isn’t just delicious—it’s downright addictive! Here’s why it’s become a staple in my kitchen:

• No cooking needed – Just chop, mix, and chill. Perfect for those “I need something impressive NOW” moments
• Bursting with fresh flavors – The sweet-tangy-spicy combo makes taste buds dance
• Super versatile – Equally at home on fancy cheese boards or casual taco nights
• Crowd-pleaser – Even salsa skeptics can’t resist going back for seconds
• Looks gorgeous – Those golden apricot chunks with flecks of green cilantro? Chef’s kiss!

Seriously, this might just become your new signature dish for every summer gathering.

Ingredients for Apricot Salsa

Here’s what you’ll need to make this sunshine-in-a-bowl salsa:

• 2 cups diced fresh apricots – about 4 medium, pits removed (don’t peel them!)
• 1/2 cup finely diced red onion – soak in cold water for 5 minutes if you want less bite
• 1 jalapeño, seeded and minced – leave some seeds if you like heat
• 1/4 cup chopped fresh cilantro – stems and all for maximum flavor
• 2 tbsp lime juice – fresh squeezed please, no bottled stuff
• 1 tbsp honey – just enough to balance without making it cloying
• 1/2 tsp salt – kosher or sea salt works best
• 1/4 tsp black pepper – freshly ground if you’ve got it

Ingredient Notes & Substitutions

No red onion? Shallots work great here. Not a honey fan? Try agave or maple syrup. For a milder version, swap jalapeño with poblano pepper. And if cilantro tastes like soap to you (I get it!), flat-leaf parsley makes a fresh alternative. Allergic to apricots? Peaches or nectarines can stand in beautifully.

How to Make Apricot Salsa

Making this apricot salsa is so easy, you’ll wonder why you haven’t been whipping it up all summer! Here’s how I do it:

1. Chop everything first – Get those apricots diced (about 1/2-inch pieces), onion finely minced, jalapeño seeded (unless you’re feeling brave!), and cilantro roughly chopped. Toss them all together in your prettiest mixing bowl.
2. Make the magic dressing – In a small bowl, whisk together the lime juice, honey, salt, and pepper until the honey dissolves completely. This is where the flavor magic happens!
3. Bring it all together – Pour that zesty dressing over your apricot mixture and gently fold everything together. You want every piece coated but not mushed.
4. The hardest part – wait! Cover and refrigerate for at least 30 minutes. This lets the flavors mingle and the onions mellow out. I know it’s tempting to dig in right away, but trust me, it’s worth the wait.

That’s it? See? I told you this apricot salsa was simple. Now go grab some chips while we wait…

Tips for the Best Apricot Salsa

Want pro-level results? Here are my secrets: For heat control, taste your jalapeño first – some are fireballs! Adjust sweetness/tang after mixing – add more honey or lime to taste. And don’t skip the chill time – it transforms good salsa into amazing salsa!

Serving Suggestions for Apricot Salsa

Oh, the places this salsa will go! My favorite way? Piled high on grilled chicken thighs right off the barbecue – the sweet-spicy combo with those crispy edges? Absolute perfection. It’s also killer spooned over fish tacos, dolloped on creamy burrata, or just devoured by the chipful with friends on the patio. Try it with pork chops too – you’ll thank me later!

Storage & Reheating

Pop any leftovers (if you’re lucky enough to have any!) in an airtight container in the fridge. It’ll stay fresh and vibrant for about 3 days – no reheating needed! The flavors actually get better overnight as everything mingles together. Just give it a quick stir before serving again.

Apricot Salsa Nutrition Information

Here’s the scoop on what’s in this tasty treat – remember, nutrition varies based on your exact ingredients and brands. This is just an estimate to give you you an idea!

• Serving size: 1/4 cup
• Calories: About 45
• Sugar: 8g (all natural from the apricots and honey)
• Sodium: 150mg
• Fat: 0g – it’s practically guilt-free!

Not too shabby for something that tastes this good, right? The fresh ingredients pack vitamins A and C too – bonus!

FAQs About Apricot Salsa

Got questions? I’ve got answers! Here are the things people ask me most about this vibrant salsa:

Can I use canned apricots?
Fresh is best for texture and flavor, but in a pinch, well-drained canned apricots will work. Just pat them dry before dicing so your salsa isn’t watery. Frozen and thawed apricots are another decent option!

How do I make it less spicy?
Easiest fix? Remove all the jalapeño seeds and membranes – that’s where most heat lives. Or swap in milder poblano pepper. Adding an extra tablespoon of honey can also help balance the heat.

What if my apricots aren’t super ripe?
No worries! Just let the salsa chill longer – the honey and lime will help soften them. You can also sprinkle the diced apricots with a pinch of sugar before mixing to coax out their natural sweetness.

Can I make this ahead for a party?
Absolutely! It actually gets better after a few hours in the fridge. Just hold off adding the cilantro until an hour before serving to keep it fresh and vibrant.

Share Your Apricot Salsa Creation

I’d love to see your salsa masterpiece! Snap a pic and tag me on Instagram—nothing makes me happier than seeing how you’re enjoying this recipe. Leave a comment below if you tweaked it or have new serving ideas!

Print