Apricot Pepper Sauce
24 people added this to their Recipe Box
This recipe makes 1 cup servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 32 |
| pro | 0 |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 4 |
| vit C | 22 |
| folate | 1 |
Ingredients
Preparation
Broil red pepper, turning often, until charred, about 15 minutes. Let cool enough to handle; peel, seed and chop.
Meanwhile, soak apricots in 1/4 cup (50 mL) boiling water for 15 minutes.
In skillet, heat oil over medium-low heat; cook shallots, garlic, Scotch Bonnet pepper and red pepper until very soft, about 15 minutes. Transfer to food processor; add vinegar, salt, sugar, apricots and soaking liquid; pulse until slightly chunky. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Meanwhile, soak apricots in 1/4 cup (50 mL) boiling water for 15 minutes.
In skillet, heat oil over medium-low heat; cook shallots, garlic, Scotch Bonnet pepper and red pepper until very soft, about 15 minutes. Transfer to food processor; add vinegar, salt, sugar, apricots and soaking liquid; pulse until slightly chunky. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source : Canadian Living Magazine: August 2007
- Keywords : Condiments/sauces; Boil; Skillet; Food Processor; Apricots; Red pepper; Shallots;
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