Apricot-Chile Hot Sauce
- ACTIVE: 25 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: makes 4 cups
To add complexity to her apricot hot sauce, Chef Minh Phan uses multiple chile varieties. “I like to feel the heat all over, not just at the back of the mouth, and each chile brings its own flavor and heat to the sauce,” she explains.
- 2 cups apple cider vinegar
- 1 cup light brown sugar
- 1/2 pound apricots, pitted and coarsely chopped
- 2 habanero chiles—1 chopped with seeds, 1 chopped without
- 1 large Thai chile, chopped with seeds
- 1 fresh chile de árbol or other long red chile, chopped with seeds
- 1 jalapeño, chopped with seeds
- 2 bay leaves
- 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.
- 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.
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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Congratulations to Mei Lin, winner of Top Chef Season 12.