Apricot Chipotle Sauce
Really really really good with frites and baked Yukon Gold wedges. Recipe can be easily doubled and refrigerated. Sealed tightly it'll last for 2 weeks in the refrigerator.
Ingredients
- 1 Tbsp canola oil
- 1 shallot peeled and minced
- 1/2 Cup white wine
- 6 apricots dried, reconstituted in 1/4 Cup hot water for 10 minutes
- 2 chipotle (in adobo) finely chopped
- 1/4 Cup white wine vinegar
- honey to taste
- salt to taste
- pepper to taste
- vegetable stock as needed
Instructions
- Heat canola oil in saucepan over medium heat. Add shallots and saute until translucent - about 3-5 minutes. Add apricots including soaking water and white wine. Reduce heat and simmer until most of the liquid has evaporated. Add chipotle and simmer 2 minutes.
- Remove from heat and cool. When cool add vinegar and puree well in a blender.
- When ready to serve warm puree gently and thin with stock to desired consistency. Season with salt, pepper and honey to taste.
Notes
Submitted by: Michael A.
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