Eddie Matney's Apricot Voo Doo Sauce
Source: Eddie Matney's - Phoenix, Arizona
2 tablespoons red wine vinegar
1/2 haba?ero pepper, seeded
1 shallot, chopped
2 cloves garlic, chopped
8 ounces apricot jam
1 tablespoon Dijon mustard
1 tablespoon olive oil
Saut? 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