- 1/2 cup (generous) chopped dried apricots (about 3 ounces)
- 1/3 cup chopped white onion
- 3 tablespoons finely chopped drained oil-packed sun-dried tomatoes
- 2 1/2 tablespoons honey
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons chopped jalapeño chili with seeds
- 2/3 cup chopped seeded plum tomatoes
- 3 tablespoons pine nuts, toasted
- 1 tablespoon chopped fresh cilantro
- Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
- Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)