Jalapeno Apricot Sauce - A sweet and spicy apricot sauce that's perfect for glazing barbecued chicken or serving over cream cheese with crackers. This simple sauce is made with fresh apricots, jalapenos, sugar and white wine vinegar.
Jalapeno Apricot Sauce - is it a jam or is it a sauce? The answer is yes to both! This starts out as a jam but then white wine vinegar and fresh jalapenos are added and it becomes a sauce. The vinegar adds a bit of a tang, that makes it perfect for adding to barbecued meats or serving as an appetizer on top of cream cheese.
What thickens the sauce?
Apricots contain natural pectin. The sauce is heated to 220 degrees which is the temperature needed for jam to set. You could stop right there and not add the final two ingredients and have a delicious apricot jam. Or you could check out this apricot jam recipe.
Steps to make?
A complete list of instructions is available below! Just scroll to the bottom!
- Cut apricots in half and remove pit. Cut apricots into small chunks.
- Add apricots and sugar to a sauce pot.
- Heat over medium heat stirring often.
- Continue cooking until temperature reaches 220 degrees.
- Add chopped jalapenos and vinegar.
- Cook over low heat for an additional 5 minutes.
- Remove from heat and place in a heat proof dish.
How do I use jalapeno apricot sauce?
- Use as a glaze with barbecued chicken breast
- Pour over cream cheese and serve with crackers
- Use with cocktail meatballs
- Use as a dip for chicken nuggets or coconut shrimp
- Bake in wonton cups
- Add to a toasted bagel with cream cheese
- As a dipping sauce with chicken tenders
What equipment do I need?
Most of what you need, you will already have in your kitchen. You'll need a cutting board and a knife, a sauce pan and a thermometer.
Canning
This recipe just makes a small batch of sauce. However, if you wanted to make a larger batch and can the sauce so it could be stored in your pantry. The sauce will need to be processed in a hot water bath. The steps for processing are the same as the steps found in this recipe for blackberry jam.
This sauce could also be frozen.
More great apricot recipes
If you have an abundance of apricots or just love them as much as I do, you'll also want to check out these recipes!
Don't forget to PIN for later!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious condiment recipes!
Jalapeno Apricot Sauce
Equipment
Ingredients
- 1 cup apricots (chopped)
- 1 cup sugar
- 1 jalapeno (finely diced)
- ½ cup white wine vinegar
Instructions
- Add chopped apricots and sugar to a sauce pan.
- Heat over medium heat until temperature of sauce reaches 220 or reaches the gel stage for jam.
- Add jalapenos and vinegar and cook for 5 more minutes, stirring often.
- Remove from heat and add to a heat proof container. Store in refrigerator until use or use right away.
Notes
- 4-6 medium apricots equals 1 cup chopped apricots
- Nutritional value is calculated at 1 Tablespoon serving size.
Lisa says
What can you substitute for the apricot?
Kathy says
Hi Lisa,
I have only made this with apricots. I imagine peaches would be a good substitute and should work fine.
Kathy
Maurice Lane says
Do you need to skin the fruit before cooking or does the skin breakdown and disappear?
Kathy says
I do not peel the apricots. It does breakdown while cooking.
Betty says
I used dried apricots, rehydrated them and doubled the recipe. Absolutely delicious and very pretty as well. This is a keeper recipe.
Kathy says
Hi Betty,
How wonderful!!! I am so happy that dried apricots work! I've had several inquiries and now I can say that you were successful! Thanks so much for letting me know! 🙂 I appreciate your feedback.
Kathy
Betty says
Can I use dried apricots in lieu of fresh fruit?
Kathy says
Hi Betty,
This recipe was made using fresh apricots. Dried will not yield the same results.
Betty says
Can this recipe be canned?
Kathy says
Yes, this can be canned. You will want to water bath the jars.
JANEELKINS says
Can this recipe be doubled and canned?
Kathy says
Yes it can be double and it can be canned.
Evelin says
I just made it it’s wonderful!
Kathy says
Thank you!
Rahul Pandey says
Hi. How long can we keep it on room temperature and any suggestions to naturally preserving it without artificial preservatives?
Kathy says
Hi Rahul,
You can preserve this without artificial preservatives by canning and hot water bathing. Once canned, the sauce will last for at least one year at room temperature.
Enjoy 🙂
Anne Tranberg says
This will be my 6th time making this recipe,everyone loves it and each time it only seems to get better.My only fear is living in Denmark, i may not be able to find fresh apricots all year round.My husband will try it on every type of meat or bread.Its soooo good😊
Kathy says
Wow!!! What a wonderful compliment! You might have to make a few batches and freeze or can the sauce so it lasts you through the rest of the year!
Dee says
Sorry my email went through wrong
Dee
Kathy says
I have not made this using dried apricots so I’m afraid I don’t know how it would turn out.
Dee says
I can't get fresh apricots, can I rehydrate dried ones? I didn't read the comments and it didn't specify fresh in the recipe
Kathy says
Hi Dee,
I have not made this using dried apricots so I'm afraid I don't know how it would turn out.
Kathy