All Restaurant Recipe

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



All Restaurant Recipe Recipe Information
Average Visitor Rating: 0.00 (Out of 5)
Number of ratings: 0
Hits: 2715
Added: 0000-00-00 00:00:00
Last updated: 0000-00-00 00:00:00

Restaurant Recipe Reviews (0)

Be the first to review this listing!

 
© 2017 All Restaurant Recipes