Apricot Chipotle Fusion Sauce
Contributed by: NAPSA
(NAPSA) - If you're looking for a way to spice up your next get together, add a little Apricot Chipotle Sauce to the menu.
Try using the zingy, flavorful sauce to baste pork kebabs or add a southwestern flavor to rotisserie chicken. It's easy to make and stays fresh in your refrigerator up to three weeks. Plan ahead by freezing part of the recipe in Ball plastic or wide-mouth freezer jars to add flair to your cooking.
- 5 cups 1/2-inch chopped, pitted apricots (about 14 medium)
- 2 cups water, divided
- 4 dried chipotle chilies
- 1/4 cup finely chopped onion (about 1/4 medium)
- 1 clove garlic, minced
- 1 tablespoon grated lemon peel
- 1 cup sugar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground white peppercorns
- 1 1/2 cups white wine vinegar, 5% acidity
Cook apricots in 1 cup of water until apricots are tender. Puree apricot mixture in a food processor; set aside.
Remove stems from chipotle chilies. Bring remaining 1 cup of water to a boil; remove from heat. Place chilies in hot water, cover and allow chilies to steep for 15 minutes. Puree chili mixture.
Combine apricot puree and chili puree in a large saucepot. Stir in remaining ingredients. Cook sauce over medium-high heat 15 minutes, stirring to prevent sticking. Use immediately or cool sauce then ladle into Ball freezer jars and freeze.
When handling hot peppers, wear rubber gloves to prevent hands from being burned.
Visit www.homecanning.com for other entertaining and recipe ideas.
Serving Size: Makes 6 1/2 Pint Jars