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. Slideshow: Terrific Spicy Recipes 

August 2012


Credit: © Young & Hungry

Recipe Summary test

25 mins
45 mins
makes 4 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

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

Serve With

Grilled and barbecued meats, on sandwiches and in vinaigrettes.