Eddie Matney's Apricot Voo Doo Sauce |
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Source: Eddie Matney's - Phoenix, Arizona
2 tablespoons red wine vinegar
1/2 haba?ro pepper, seeded
1 shallot, chopped
2 cloves garlic, chopped
8 ounces apricot jam
1 tablespoon Dijon mustard
1 tablespoon olive oil
Saut?garlic, shallots and haba?ro in olive oil for 2 to 3 minutes.
Add apricot jam and mustard, then cook another 10 minutes.
Excellent served with shrimp ravioli and special seafood pasta dishes