Directions:
- In a medium saucepan, combine the cider vinegar and brown sugar and bring to a boil to dissolve the sugar. Add the apricots, all of the chiles and the bay leaves and simmer over moderate heat until the apricots are soft, about 5 minutes. Let cool, then discard the bay leaves.
- In a blender, puree the apricot mixture until smooth. Season with salt. Transfer the hot sauce to bottles or small jars and store in the refrigerator for up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1301.81 Kcal (5450 kJ) | ||
| Calories from fat | 198.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.02g | 34% | |
|---|---|---|---|
| Cholesterol | 140mg | 47% | |
| Sodium | 64.36mg | 3% | |
| Potassium | 916.19mg | 19% | |
| Total Carbs | 245.75g | 82% | |
| Sugars | 234.37g | 937% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 26.43g | 53% | |
| Vitamin C | 47.5mg | 79% | |
| Iron | 4.3mg | 24% | |
| Calcium | 216.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 134.17 Kcal (562 kJ) | ||
| Calories from fat | 20.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 34% | |
|---|---|---|---|
| Cholesterol | 14.43mg | 47% | |
| Sodium | 6.63mg | 3% | |
| Potassium | 94.43mg | 19% | |
| Total Carbs | 25.33g | 82% | |
| Sugars | 24.16g | 937% | |
| Dietary Fiber | 0.52g | 20% | |
| Protein | 2.72g | 53% | |
| Vitamin C | 4.9mg | 79% | |
| Iron | 0.4mg | 24% | |
| Calcium | 22.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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