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.

Notes

Excellent served with shrimp ravioli and special seafood pasta dishes.

Attribution

Source: Eddie Matney's - Phoenix, Arizona