Apricot BBQ Sauce Recipe
Although stone fruit is a ways off up here in the Northwest, our lucky southern neighbors are already enjoying one of my favorites–apricots. There’s something exotic about these tender orange orbs.
Featured often in Mediterranean cuisine such as tangines, the apricot pairs a floral and heady bouquet with sweetness and a musky depth reminiscent of ginger, citrus, olives and pepper.
Luckily, I can add these tantalizing little jewels to my Full Circle order and have them delivered with the rest of my local produce. A bit of variety from southern farms does wonders to break up the monotony of Northwest fare until spring really hits its stride.
I found this recipe on Macheesmo.com and as soon as I saw it I thought of two thick-cut pork chops grilled to bursting slathered in this sauce. I made a few adjustments, apple cider vinegar for white vinegar, reduced the amount of garlic, but all in all it is a delicious accompaniment for any grillable item, meat or veg.
- 2 Tbsp coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 inches fresh ginger, minced
- 1-2 Serrano peppers, minced
- 2 cups apricots, halved and de-seeded
- 1/2-1 teaspoon cayenne pepper
- 1/4 cup honey
- 1/4 cup ketchup
- 1/4 cup tomato paste
- 2 tablespoons apple cider vinegar
- 2 cups water
- Salt and pepper
- In a large pot, over medium heat, add oil and sauté onions, garlic, ginger and peppers until onions are translucent and soft, about 4-5 minutes.
- Add apricots and cayenne and sauté until apricots soften, another 3-4 minutes.
- Add honey, ketchup, tomato paste, water and vinegar to pot and bring to a simmer.
- Cook for 10-15 minutes, until veggies and apricots are falling apart.
- Remove from heat, let cool and blend until smooth.
- Return to heat and bring back to a simmer, cook for 30-35 minutes more, stirring every so often to avoid burning.
- Season with salt and pepper.
- Serve over barbecues pork chops, chicken or veggies.