Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : makes 4 cups
© Young & Hungry

How to Make It

Step 1    

In a medium saucepan, combine the cider vinegar and brown sugar and bring to a boil to dissolve the sugar. Add the apricots, all of the chiles and the bay leaves and simmer over moderate heat until the apricots are soft, about 5 minutes. Let cool, then discard the bay leaves.

Step 2    

In a blender, puree the apricot mixture until smooth. Season with salt. Transfer the hot sauce to bottles or small jars and store in the refrigerator for up to 1 month.

Make Ahead

The hot sauce can be refrigerated for up to 1 month.

Serve With

Grilled and barbecued meats, on sandwiches and in vinaigrettes.

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