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EDDIE MATNEY'S APRICOT VOO DOO SAUCE




Source of Recipe


Eddie Matney's - Phoenix, Arizona


List of Ingredients




2 T. red wine vinegar
1/2 haba�ero pepper, seeded and deveined, chopped fine
1 shallot, chopped
2 cloves garlic, chopped
8 oz. apricot jam
1 T. Dijon mustard
1 T. olive oil

Recipe



Saut� garlic, shallots and haba�ero in olive oil for 2 to 3 minutes. Add apricot jam and mustard, then cook another 10 minutes. Excellent served with shrimp ravioli and special seafood pasta dishes

Note: You MUST wear gloves when handling haba�ero peppers! DO NOT touch sensitive parts of your body while working with these peppers! Disposible gloves are best; when removing, turn the gloves inside out, and dispose of quickly! I accept NO responsibility for your handling nor mishandling of these peppers! Thoroughly wash everything that touches these peppers with hot, soapy water, and dry before using again.