Eddie Matney's Apricot Voo Doo Sauce


No Photo

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

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry