Preparation:
Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes).
Chop. Sauté‚ onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and sauté‚ about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off.
Chopped roasted bell pepper and stir. Add dark rum and flambé. (light and swirl until it goes out). |
