Heat over medium heat until temperature of sauce reaches 220° F or reaches the gel stage for jam.
Add jalapenos and vinegar and cook for 5 more minutes, stirring often.
1 jalapeno, ½ cup white wine vinegar
Remove from heat and add to a heat proof container. Store in refrigerator until use or use right away.
Notes
Shortcut method: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.
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
Tips:
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.