Prep 20 mins
Cook 0 mins
This is like spicy sunshine when used as a spread on a hamburger or in a wrap. The tartness from the lime is a contrast with the sweetness of the dried fruit. It is important to allow the full soaking time for the apricots. From Southern Living magazine.
- Stir together the dried apricots, hot water, & lime juice. Let soak a full 15 minutes. Drain. Pat the apricots dry & chop finely.
- Stir in mayo, chipotle pepper, adobo sauce, & green onion.
- Cover & chill until time to serve.
- Note The original recipe had this fairly chunky in texture. The next day I ended up whizzing everything in a mini chopper to make a fairly smooth spread to use on a turkey, swiss, & bacon wrap.
Yummy! I quartered the apricots before soaking so they'd be sure to absorb as much as possible. Used my Zyliss chopper to finely chop the apricots which worked well. I love spicy foods but my tolerance for chipotles seems to be lower than other chiles so I cut the chile amount (including the adobo) in half and after chilling to meld together the heat level was perfect for my taste. Super tasty on my leftover-Easter-ham sandwich today and looking forward to using it on other things too! Thanks for sharing Susie! :)
OMG IS THIS DELICIOUS!!! And if you follow the directions, fast & easy. I am notorious for not following recipes so it took me awhile. Knowing how piggish we are, I decided to double the recipe. Except I only had 3/4c apricots. So I added 1/4c dried figlets. So far so good. Then I thought I would moosh the whole batch in the mini prep. NO! If you double this, use a regular food processor or blender!! I eventually got everything pureed & combined. VERY TASTY. OMG is this delicious. I 'marinated' my chickyboobs in the limeysoakingwater, too. Made for ZWT5. Thanks, hunny!