Apricot Pepper Sauce

Author: Canadian Living

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1 red pepper
  • 1/4 cup chopped dried apricot
  • 3 tablespoons extra virgin olive oil
  • 3 shallots (or 1/4 cup/50 mL chopped onion)
  • 3 garlic cloves sliced
  • 1 Scotch bonnet pepper seeded and chopped
  • 2 tablespoons white wine vinegar
  • granulated sugar
  • salt

Method

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.)

Nutritional facts Per 1 tbsp 15 mL : about

  • Sodium 1 mg
  • Protein trace
  • Calories 32.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Apricot Pepper Sauce

Login