Makes three cups
This tangy-sweet barbecue sauce is just right for grilled chicken breasts, turkey burgers or salmon steaks. If you can’t find fresh apricots, substitute frozen apricots.
3 large apricots, pitted and chopped
1 medium yellow onion, chopped
- Kam Chancellor’s forced fumble and K.J. Wright’s illegal batted ball help Seahawks stop Lions
- Reaction: National media reacts to controversial call on Kam Chancellor-forced fumble in Seahawks-Lions game
- Evergreen senior’s death, other player injuries renew football-safety debate
- Many homeowners stuck owing more than their houses are worth
- Our state’s greatest gift to the nation just got canceled
Most Read Stories
¾ cup (6 ounces) pineapple juice
¼ cup packed brown sugar
4 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon cinnamon
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1. In a small saucepan over medium-high, combine all ingredients. Bring to a simmer and cook, stirring often, until the onions are tender and the apricot chunks begin to break down, about 10 minutes Transfer to a blender or food processor and purée until smooth. Return to the saucepan and simmer over medium heat until reduced by a quarter. Transfer to a bowl and use immediately or cover and refrigerate up to a week.
Nutrition information per 2 tablespoons: 20 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0g saturated; 0 g trans fats); 0 mg cholesterol; 4 g carbohydrate; 0 g fiber; 3 g sugar; 0 g protein; 40 mg sodium.
J.M. Hirsch, The Associated Press