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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups apple cider vinegar |
1 cup light brown sugar |
1/2 pound apricots, pitted and coarsely chopped |
2 habanero chiles, 1 chopped with seeds, 1 chopped without |
1 (large) thai chile, chopped with seeds |
1 fresh chile de árbol or other long red chile, chopped with seeds |
1 jalapeño, chopped with seeds |
2 bay leaves |
salt |
Directions:
1. 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.
2. 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.
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