Print Recipe

Eddie Matney's Apricot Voo Doo Sauce

Ingredients

  • 2 tablespoons red wine vinegar
  • 1/2 habanero pepper, seeded
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 8 ounces apricot jam
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil

Instructions

  1. Sauté garlic, shallots and habanero in olive oil for 2 to 3 minutes.
  2. Add apricot jam and mustard, then cook another 10 minutes.

Excellent served with shrimp ravioli and special seafood pasta dishes.

Source: Eddie Matney's - Phoenix, Arizona


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