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Spices/Sauces/Rubs | |
| 1 cup apricot preserves 1 red bell pepper, chopped 2 teaspoons red pepper flakes 1/4 cup white vinegar Kosher salt | |
| Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 wee | |
Unrated | |
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