Apricot Salsa

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.

Saute onion in about a tablespoon of olive oil until translucent.

Add tomato and jalapeño; saute about another 5 minutes, until tomato is cooked.

Add apple cider to cover apricots and boil down until cider is almost all boiled off.

Add chopped roasted bell pepper; stir.

Add dark rum and flambé. (Light and swirl until flame goes out).

Serve hot over grilled shark, swordfish, shrimp, or marlin.