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Eddie Matney's-style Apricot Voo Doo Sauce

Ingredients:

  • 2 Tbsp red wine vinegar
  • 1/2 habañero pepper, seeded
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 4 oz apricot jam
  • 1 Tbsp Dijon mustard
  • 1 Tbsp olive oil

Preparation:

Sauté garlic, shallots and haba?ero in olive oil for 2 to 3 minutes.

Add apricot jam and mustard, then cook another 10 minutes.

Excellent served with shrimp ravioli and special seafood pasta dishes/p> Makes 4

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