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Recipe Name: Apricot Habanero Glaze Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Dried Habanero, we'll
only use a very small
Piece
1/2 Teaspoon(s) Salt
1 Tablespoon(s) Butter, optional
1 1/2 Tablespoon(s) Dark brown sugar
12 Golden raisins, chopped up
3 Tablespoon(s) Apricot preserves
1 Teaspoon(s) White wine vinegar or lemon
juice
Directions:
Mike McNally <m5@tivoli.com> In a good-sized skillet heat about a
half-cup water over medium heat until it begins steaming. Carefully
cut small slices from the dried habanero and chop those finely to
accumulate about 1/2 tsp or so of flakes, adjusting to your taste and
heat tolerance. (You might want to wear rubber gloves when touching
the pepper; at least be careful and don't touch your eyes until your
hands have been thoroughly washed.) Add the pepper flakes with the
salt and butter to the water and allow the flakes to soften and the
butter to melt. Add the brown sugar (stir to dissolve) and raisins.
When the water is simmering, add the apricot preserves. Cut up any
large pieces of apricot in the pan, and make sure all the gelatinous
matter is dissolved. Add the vinegar a little at a time, being careful
not to make the mixture at all sour; the vinegar should just brighten
up the taste. Allow the glaze to simmer. As it thickens, water can be
added a bit at a time to keep the glaze from scorching; it should be
allowed to darken a bit. Coat grilled chops or meat slices with the
glaze by simmering the meats with the glaze for a couple minutes on
each side. Spread a teaspoon or so on each serving plate and arrange
meats on top. Little mint sprigs and curls of orange peel could be
used to give a truly foofy appearance, if you like that kinda thing.
CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 170
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 7.6mg
Sodium: 308.2mg
Potassium: 35.6mg
Carbohydrates: 37.1g
Fiber: <1g
Sugar: 24.6g
Protein: <1g


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