This recipe can be prepared in 45 minutes or less.
Inspired by Florida chef Norman Van Aken's mango habanero mojo, this sauce is a wonderful accompaniment to grilled pork or chicken. Be sure to wear protective gloves while mincing the chile.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
4 fresh apricots
5 tablespoons fresh orange juice
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh hot chile, or to taste
4 fresh cilantro sprigs
Preparation
Pit apricots and in a blender purée with remaining ingredients until smooth. Season sauce well with salt.
