Spicy Apricot Sauce

A new and different sauce for grilling chicken or pork—Use half a recipe as a marinade and serve the other half as sauce after grilling.  Also great for dipping egg rolls and finishing your favorite stir-fry. (adapted from Hugh Carpenter)

16 whole dried apricots

12 ounces apricot nectar

¾ cup sugar

½ cup white vinegar

½ cup water

1 teaspoon Asian chile garlic sauce (or to taste)

1 teaspoon salt

2 generous tablespoons minced fresh ginger

3-4 cloves garlic, minced

2 tablespoons sesame seeds, toasted (optional)

2 whole green onions, minced

¼ cup minced cilantro

In a small saucepan, combine the apricots, nectar, sugar, vinegar, water, chile garlic sauce, salt, ginger and garlic.  Bring to a low boil, reduce heat to simmer, cover, and cook 30 minutes.  Allow to cool to room temperature, then puree in batches in an electric blender until completely smooth.  Add sesame seeds, green onions, and cilantro and pulse to blend.  Store in refrigerator.

Thai Barbecue Sauce with Honey

Grated zest and juice from 3 limes

1 cup hoisin sauce

1/3 cup oyster sauce

¼ cup fish sauce

¼ cup dry sherry

¼ cup honey

¼ cup Thai chile sauce

¼ cup finely minced fresh ginger

10 garlic cloves, finely minced

2 shallots, minced

½ cup mixture of chopped fresh cilantro, basil, or mint

           Combine all of the ingredients in a mixing bowl and stir well.  Use as a marinade for roasted meats or a finishing sauce for grilled meats.  Makes about 3 cups.

Apricot-Ginger Spread

2 cups coarsely chopped dried  California apricots (about 8 ounces)                                                                                     

1 cup orange juice                                                       

½ cup water 

Up to 1½ tablespoons chopped fresh ginger

¼ cup honey        

                                                          

     Combine apricots, orange juice, water, and ginger in a saucepan.  Cover and simmer until liquid is reduced by ½ and apricots are very tender (about 20 minutes).  Puree the mixture in a food processor until smooth.  Add the honey and pulse to mix well.  Transfer to a container, cool, cover, and refrigerate.   Wonderful on warm toast or muffins.  Makes about 2 cups.

Chipotle and Sun-Dried Tomato Pesto

Great with pasta, roasted veggies, burgers, or as pizza sauce!

2 cloves of garlic, peeled and trimmed

¼ cup hulled pumpkin seeds (or pine nuts), toasted

1 cup gently packed cilantro sprigs

1 jar (7 ounces) sun-dried tomatoes packed in oil, drained

1-2 chipotle peppers (find them canned in Adobo sauce in the Mexican foods section at grocery stores)

1-1 ½  cups extra-virgin olive oil

2 tablespoons fresh lemon juice

Salt and pepper to taste

   

    Mince garlic in a food processor.  Add pumpkin seeds and cilantro   and process until finely ground.   Add tomatoes and peppers and process until smooth.  With machine running, pour in olive oil in a thin stream until pesto reaches desired consistency. Add lemon juice and pulse to blend.  Season to taste with salt and pepper.  Makes 1½ cups.