Prep 10 mins
Cook 15 mins
Submitted by The Culinary Institute of America - low cholesterol, low-fat, and gluten-free. Couldn't pass this up as I love Ancho chilies for their earthy depth of flavor vs. heat and the combination of chilies and apricots sounded delicious.
- 6 slices bacon, chopped
- 1 1⁄2 cups yellow onions, small dice
- 1 tablespoon garlic, minced
- 3⁄4 cup ketchup
- 3⁄4 cup orange juice
- 3⁄4 cup dark brown sugar, packed
- 1⁄4 cup malt vinegar
- 2 ancho chilies, diced
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon Tabasco sauce
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup apricot (canned, drained)
- Saute the bacon in a large saute pan over medium heat until almost crisp, about 4 minutes. Add the onions and saute until browned, about 5 minutes. Add the garlic and saute until aromatic, about 1 minute.
- Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
- Transfer the sauce to a blender and secure lid. Turn machine on and slowly increase speed to high. Blend for 30 seconds, until relatively smooth.
- The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.
Made for PRMR! The thing I really liked about this as was the flavor was great. Sweet but not too sweet and the heat was not overpowering. 2 things that I didn't like was the amount of ingredients and too spicy for my kids. But overall awesome for us GROWNUPS!!