RECIPE: Apricot-Habanero Barbecue Sauce

[Guest guest]

I'd suggest adding this when grilling tofu, tempeh, prepared eggplant

" steaks " , portobello 'shrooms, or Morningstar Farms' excellent fake chicken

patties for sandwiches. It's seriously tasty.

 

You could also slather it on a Tofurky (sp.?) before roasting; methinks

that would taste gorgeous.

 

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QBook version 1.00.14

Title: *Apricot-Habanero Barbecue Sauce*

Keywords: Sauces, fruit, chiles, barbecue

 

1 yellow onion, finely chopped

2 cloves garlic

Corn or canola oil

1 red, yellow or orange bell pepper, roasted, peeled & seeded

2/3 cup (150 g) dried apricots

1 1/2 tablespoons apple cider vinegar [ed.--or lime juice to taste]

3 Tablespoons (1/2 dl) brown sugar

1 1/4 cups (3 dl) water

1 Tablespoon powdered yellow mustard

4 Tablespoon habanero sauce, or fresh seeded habaneros to taste

Salt or miso

 

In a pan, saute the onion and garlic in a little oil until soft. Add the

remaining

ingredients, except the mustard powder and habanero. Simmer, covered, for 20

minutes,

or until the apricots are soft.

 

Pour into a food processor. Season with mustard powder, habanero, and salt while

processing to a smooth sauce. [Let sit for a bit so mustard flavor can develop

and mellow.]

 

Source: borssen.com

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Keep on rockin',

Rain

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