Eddie Matney's-style Apricot Voo Doo Sauce
- 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
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>
Submitted by: Recipe Group Member
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