Apricot Salsa

Directions

1. 1
   Cut a red bell pepper in half; remove seeds; and roast half of it.
2. 2
   (Brush with olive oil; put under broiler very close to heat until blackened, about 5 minutes).
3. 3
   Chop.
4. 4
   Saute onion in about a tablespoon of olive oil until translucent.
5. 5
   Add tomato and jalapeno; saute about another 5 minutes, until tomato is cooked.
6. 6
   Add apple cider to cover apricots and boil down until cider is almost all boiled off.
7. 7
   Add chopped roasted bell pepper; stir.
8. 8
   Add dark rum and flambe.
9. 9
   (Light and swirl until flame goes out).
10. 10
    Serve hot over grilled shark, swordfish, shrimp, or marlin.