- 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
How to make this recipe
- 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.
Grilled and barbecued meats, on sandwiches and in vinaigrettes.