Apricot Salsa

This is a twist on my regular cooked salsa and I absolutely love it!  I recently had some Apricot Salsa at a restaurant and figured I could make it at home.  It turned out great.  This makes a much smaller batch, so it can be doubled

Apricot Salsa

1 can petite tomatoes
1 can Rotel tomatoes with diced chilies
1/2 jar apricot preserves
2 green onions, finely diced
1 small can of olives, finely chopped
1 tsp. hot sauce (optional)
1 tsp. chili powder
1 Tbsp. cornstarch for thickening

Pulse the petite tomatoes and Rotel tomatoes once or twice in a food processor, just to get out some of the large chunks.  Pour into a large pot and add chopped olives, green onions, hot sauce and apricot preserves.  Over medium heat, bring to a boil and allow to simmer for 30 minutes.  Stir in chili power.  In a small cup with 1/4 cup of water, beat in the cornstarch.  Immediately pour it into the pot and stir.  Cook for 5 more minutes until it starts to slightly thicken and remove from heat.

Pour into jars or containers and refrigerate.  Serve with tortilla chips.

Enjoy!