ASIAN FUSION APRICOT BBQ SAUCEThis barbecue sauce will add an Asian flare to chicken and ribs!
4 pounds of washed, rough chopped apricots
6 tablespoons (3 oz.) apple cider vinegar
1/4 cup low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons Tabasco brand pepper sauce
1 large onion, chopped
1 large red pepper, seeded and chopped
4 cloves of garlic, finely chopped
1 1/2 tablespoons fresh ginger, shredded (I keep mine in the freezer and use a micro plane.)
3/4 cup brown sugar
1/2 teaspoon dried chipotle chili powder
1/2 teaspoon salt
- Combine all ingredients in large pot or Dutch oven; simmer on medium-low, stirring occasionally for 1 1/2 hours or until reduced to half.
- Process sauce in 2 batches in blender on LIQUEFY (should make about 7 cups).
- Return liquefied sauce to large pan; keep hot.
CANNING ASIAN FUSION APRICOT SAUCE ~
- While sauce is cooking, fill canner with water; add 7 clean 8 oz. jars; heat to boiling.
- In a small sauce pan, bring canning lids and rings to a boil; turn off heat and keep hot.
- Fill hot jars with sauce, leaving 1/2-inch headspace, wiping jar rim clean.
- Adjust lids and rings; process in boiling water bath for 15 minutes.
- Turn off heat; let jars remain in hot water for 5 minutes.
- Remove jars with jar lifter.
- Allow to cool slowly on towel, away from drafts.
My pantry finally holds our year's supply of barbecue sauce in 3 different variations, and all made without the traditional tomato base! It's gonna be a very tasty year . . . Over at Julie's!!!