directions
-
1
Place chilies under the broiler, turning until blackened on all sides
-
2
Place in a paper bag to cool
-
3
Peel chilies and chop
-
4
Combine dried and canned apricots, bourbon, mustard and cumin in a 2-quart saucepan
-
5
Bring to a boil and then simmer, uncovered, for 30 minutes
-
6
Transfer to a blender and puree
-
7
Stir in chopped chilies, red pepper flakes and lime juice. Yield: 1-1/2 cups SUGGESTED USE: This ketchup-like sauce is great over any sweet spice rub on pork, chicken or turkey.
Apricot Mustard Jalapeno Sauce
ingredients
- 3 Anaheim chilies
- 1 jalapeno chili
- 4 ounces dried apricots, chopped
- 1 (16-ounce) can apricot halves, drained
- 3/4 cup bourbon
- 1/4 cup Dijon mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh lime juice