Ingredients for Apricot Ancho Barbecue Glaze
- 4 slices bacon
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
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- 1/2 teaspoon smoked paprika
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- Salt, to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 1 cup dried apricots
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How to Make Apricot Ancho Barbecue Glaze
- Dice 4 slices of bacon into small pieces. In a large skillet over medium heat, cook the bacon until almost crisp (approximately 4 minutes).
- Add 1 medium onion, chopped, to the skillet and sauté until browned (approximately 5 minutes).
- Add 2 cloves garlic, minced, and sauté until fragrant (approximately 1 minute).
- Stir in 1 cup dried apricots, 1 (7 ounce) can chipotle peppers in adobo sauce, 1/2 cup apple cider vinegar, 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
- Reduce heat to low and simmer, stirring occasionally, until the apricots are very soft and the sauce has thickened (approximately 10 minutes).
- Taste the sauce and adjust seasonings with salt and pepper as needed.
- Carefully transfer the sauce to a blender and secure the lid tightly. Vent the lid slightly if necessary.
- Blend on low speed, gradually increasing to high, until the sauce is relatively smooth (approximately 30 seconds).
- Your delicious Apricot Ancho Barbecue Glaze is ready to use! Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
242g
Fat
9g
Carbs
24g
