Jalapeno Apricot Sauce
A sweet and spicy sauce perfect for using as a barbecue glaze or served with cream cheese and crackers.
Servings: 1 cup
- 1 cup apricots chopped
- 1 cup sugar
- 1 jalapeno finely diced
- ½ cup white wine vinegar
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.
I like to make this sauce from scratch, using fresh apricots. However, sometimes fresh might not be available or you want a sauce quicker than making from scratch. This shortcut method works really well.
- Use one cup of prepared apricot jam
- Heat jam over medium heat along with the vinegar and jalapenos
- Simmer over low heat for 5 minutes
- Remove from heat and use as desired
- No need to remove skin from apricots - just remove pit and chop into small pieces
- Remove seeds from jalapenos and chop jalapenos into a small dice. Use caution when handling jalapenos. The spicy oils will transfer to your hands - avoid touching your eyes or other sensitive areas.
- Stir sauce often to avoid scorching
- Sauce will continue to thicken as it cools
Serving: 1Tablespoon | Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 13g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg