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Apricot Chipotle Sauce

Contributed by: Michael Abramson of M Vegetarian Recipes

Really really really good with frites and baked Yukon Gold wedges. Recipe can be easily doubled and refrigerated. Sealed tightly it'll last for 2 weeks in the refrigerator.


  • 1 Tbsp canola oil
  • 1 shallot - peeled and minced
  • 1/2 Cup white wine
  • 6 dried apricots reconstituted in 1/4 Cup hot water for 10 minutes
  • 2 chipotle (in adobo) - finely chopped
  • 1/4 Cup white wine vinegar
  • Honey - to taste
  • Salt and pepper - to taste
  • Vegetable stock - as needed


Heat canola oil in saucepan over medium heat. Add shallots and saute until translucent - about 3-5 minutes. Add apricots including soaking water and white wine. Reduce heat and simmer until most of the liquid has evaporated. Add chipotle and simmer 2 minutes.

Remove from heat and cool. When cool add vinegar and puree well in a blender.

When ready to serve warm puree gently and thin with stock to desired consistency. Season with salt, pepper and honey to taste.

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