Apricot Pepper Sauce
23 people added this to their Recipe Box
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 32 |
| pro | trace |
| total fat | 3 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 4% |
| vit C | 22% |
| folate | 1% |
Suggested Recipes
-
1 sweet red pepper
1/4 cup (50 mL) chopped dried apricots
3 tbsp (50 mL) extra-virgin olive oil
3 shallots, sliced (or 1/4 cup/50 mL chopped onion)
3 cloves garlic, sliced
1 scotch Bonnet or jalape?epper, seeded and chopped
2 tbsp (25 mL) white_wine_vinegar
Pinch each salt and granulated sugar
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.)
Tags:
Sauces -Gravies-Glazes; Vegetables; Broil; Skillet; Make-Ahead;
Source
Canadian Living Magazine: August 2007
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