Reserve 1 tablespoon of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling. Reduce heat; simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 1 tablespoon orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients; set aside.