Shortcut method:
I like to make this sauce from scratch, using fresh apricots. However, sometimes fresh might not be available or you want a sauce quicker than making from scratch. This shortcut method works really well.
Use one cup of prepared apricot jam
Heat jam over medium heat along with the vinegar and jalapenos
Simmer over low heat for 5 minutes
Remove from heat and use as desired
Tips:
No need to remove skin from apricots – just remove pit and chop into small pieces
Remove seeds from jalapenos and chop jalapenos into a small dice. Use caution when handling jalapenos. The spicy oils will transfer to your hands – avoid touching your eyes or other sensitive areas.
Stir sauce often to avoid scorching
Sauce will continue to thicken as it cools
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