Apricot-Ancho Barbecue Glaze
The perfect combination of sweet and spicy, try this barbecue glaze with grilled vegetables, shrimp, pork or chicken.
Ingredients
- (1 Tablespoon) extra virgin olive oil
- 200 g (1 large) onion, peeled, diced
- (1 ) garlic clove
- 180 ml (¾ cup) ketchup
- 120 g (1 ) orange, peeled, halved
- (10 ) dates, pitted
- 60 ml (¼ cup) 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
- 120 g (1 cup) fresh apricots [or canned apricots, drained ], pitted
Directions
- 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
- 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.
- Transfer sauce to Vitamix container and secure the lid.
- 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
- Tablespoon (6 Tablespoon) bacon
- 200 g (1 Tablespoon) large onion, peeled, diced
- Tablespoon (1 Tablespoon) clove
- 180 ml (¾ cup) ketchup
- Tablespoon (1 medium) orange, or 3/4 cup orange juice, peeled, halved
- Tablespoon (10 Tablespoon) or 3/4 cup dark brown sugar, pitted
- 60 ml (¼ cup) malt vinegar
- Tablespoon (2 Tablespoon) chiles
- Tablespoon (1 teaspoon) paprika
- Tablespoon (1 teaspoon) dry mustard
- Tablespoon (1 teaspoon) Tabasco sauce
- Tablespoon (1 teaspoon) ground cayenne pepper
- Tablespoon (2 teaspoons) salt, optional
- Tablespoon (1 teaspoon) ground black pepper
- 120 g (1 cup) fresh apricots, or canned apricots, drained, pitted
Directions
- Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
- 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.
- Transfer sauce to Vitamix container and secure the lid.
- 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
- (3 strips) bacon, optional
- 100 g (½ large) onion, peeled, chopped
- (½ ) garlic clove
- 80 ml (⅓ cup) ketchup
- 60 g (½ medium) orange [or 1/3 cup orange juice], peeled
- (5 ) dates [or 1/3 cup dark brown sugar], pitted
- (2 Tablespoons) malt vinegar
- (1 ) ancho chiles
- (½ teaspoon) paprika
- (½ teaspoon) dry mustard
- (½ teaspoon) Tabasco sauce
- (½ teaspoon) ground cayenne pepper
- (1 teaspoon) salt, optional
- (½ teaspoon) ground black pepper
- 120 g (½ cup) fresh apricots [or canned apricots, drained ], pitted
Directions
- Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté 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. Allow to cool slightly.
- Transfer sauce to Vitamix container and secure the lid.
- 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
- (3 strips) bacon, optional
- 100 g (½ large) onion, peeled, chopped
- (½ ) garlic clove
- 80 ml (⅓ cup) ketchup
- 60 g (½ medium) orange [or 1/3 cup orange juice], peeled
- (5 ) dates [or 1/3 cup dark brown sugar], pitted
- (2 Tablespoons) malt vinegar
- (1 ) ancho chiles
- (½ teaspoon) paprika
- (½ teaspoon) dry mustard
- (½ teaspoon) Tabasco sauce
- (½ teaspoon) ground cayenne pepper
- (1 teaspoon) salt, optional
- (½ teaspoon) ground black pepper
- 120 g (½ cup) fresh apricots [or canned apricots, drained ], pitted
Directions
- Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
- 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.
- Transfer sauce to Vitamix container and secure the lid.
- 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.
