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Apricot-Ancho Barbecue Glaze

The perfect combination of sweet and spicy, try this barbecue glaze with grilled vegetables, shrimp, pork or chicken.
Apricot-Ancho Barbecue Glaze

Submitted By:

Yield:

32 servings (960 ml)

Total Time:

25 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

32 servings (960 ml)

Total Time:

25 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

32 servings (960 ml)

Total Time:

25 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

32 servings (960 ml)

Total Time:

25 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 large (200 g) onion, peeled, diced
  • 1 garlic clove
  • ¾ cup (180 ml) ketchup
  • 1 (120 g) orange, peeled, halved
  • 10 dates, pitted
  • ¼ cup (60 ml) malt vinegar
  • 2 ancho chiles
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon ground cayenne pepper
  • 2 teaspoons salt, optional
  • 1 teaspoon ground black pepper
  • 1 cup (120 g) fresh apricots [or canned apricots, drained ], pitted

Directions

  1. Heat a large sauce pan over medium heat. Add the olive oil, onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
  2. Add all the remaining ingredients.  Simmer until the apricots are soft, about 10 minutes.  Taste the sauce and season with additional salt and pepper, if needed.  Allow to cool slightly.
  3. Transfer sauce to Vitamix container and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.  Blend for 30 seconds

Chef's Notes

This glaze can be cooled and stored in a covered container in the refrigerator for up to a week.

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 large (200 g) onion, peeled, diced
  • 1 garlic clove
  • ¾ cup (180 ml) ketchup
  • 1 (120 g) orange, peeled, halved
  • 10 dates, pitted
  • ¼ cup (60 ml) malt vinegar
  • 2 ancho chiles
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon ground cayenne pepper
  • 2 teaspoons salt, optional
  • 1 teaspoon ground black pepper
  • 1 cup (120 g) fresh apricots [or canned apricots, drained ], pitted

Directions

  1. Heat a large sauce pan over medium heat. Add the olive oil, onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
  2. Add all the remaining ingredients.  Simmer until the apricots are soft, about 10 minutes.  Taste the sauce and season with additional salt and pepper, if needed.  Allow to cool slightly.
  3. Transfer sauce to Vitamix container and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.  Blend for 30 seconds

Chef's Notes

This glaze can be cooled and stored in a covered container in the refrigerator for up to a week.

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 large (200 g) onion, peeled, diced
  • 1 garlic clove
  • ¾ cup (180 ml) ketchup
  • 1 (120 g) orange, peeled, halved
  • 10 dates, pitted
  • ¼ cup (60 ml) malt vinegar
  • 2 ancho chiles
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon ground cayenne pepper
  • 2 teaspoons salt, optional
  • 1 teaspoon ground black pepper
  • 1 cup (120 g) fresh apricots [or canned apricots, drained ], pitted

Directions

  1. Heat a large sauce pan over medium heat. Add the olive oil, onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
  2. Add all the remaining ingredients.  Simmer until the apricots are soft, about 10 minutes.  Taste the sauce and season with additional salt and pepper, if needed.  Allow to cool slightly.
  3. Transfer sauce to Vitamix container and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.  Blend for 30 seconds

Chef's Notes

  • This glaze can be cooled and stored in a covered container in the refrigerator for up to a week.

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 large (200 g) onion, peeled, diced
  • 1 garlic clove
  • ¾ cup (180 ml) ketchup
  • 1 (120 g) orange, peeled, halved
  • 10 dates, pitted
  • ¼ cup (60 ml) malt vinegar
  • 2 ancho chiles
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon ground cayenne pepper
  • 2 teaspoons salt, optional
  • 1 teaspoon ground black pepper
  • 1 cup (120 g) fresh apricots [or canned apricots, drained ], pitted

Directions

  1. Heat a large sauce pan over medium heat. Add the olive oil, onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
  2. Add all the remaining ingredients.  Simmer until the apricots are soft, about 10 minutes.  Taste the sauce and season with additional salt and pepper, if needed.  Allow to cool slightly.
  3. Transfer sauce to Vitamix container and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.  Blend for 30 seconds

Chef's Notes

  • This glaze can be cooled and stored in a covered container in the refrigerator for up to a week.