1. Cut a red bell pepper in half; remove seeds; and roast half of it. (Brush with olive oil; put under broiler very close to heat until blackened, about 5 minutes). Chop. 2. Saute onion in about a tablespoon of olive oil until translucent. 3. Add tomato and jalapeno; saute about another 5 minutes, until tomato is cooked. 4. Add apple cider to cover apricots and boil down until cider is almost all boiled off. 5. Add chopped roasted bell pepper; stir. 6. Add dark rum and flambe. (Light and swirl until flame goes out). 7. Serve hot over grilled shark, swordfish, shrimp, or marlin. ---------------------------------------------------------------------------
Nutrition
Ingredients
