Roasted Red Pepper and Apricot Relish Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Red onion | 1 Cup (16 tbs), finley chopped | |
| Minced garlic | 1 Teaspoon, finely chopped | |
| 1 cup red bell peppers, roasted, peeled, and finely diced | ||
| Dried apricots | 1 Cup (16 tbs), diced | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| White distilled vinegar | 4 Teaspoon | |
| Honey mustard | 1 Teaspoon | |
| Tabasco sauce | 2 Drop | |
| Ground pepper | 1 To taste | |
| Parsley | 1 Teaspoon, chopped | |
Directions
In a heavy, medium saucepan over medium heat, heat the oil and saute the onion and garlic for 1 minute.
Add the red peppers, apricots, and broth, and simmer for 5 to 10 minutes.
Add the vinegar, mustard, and Tabasco.
Cook until most of the liquid has evaporated.
Add the pepper.
Serve either at room temperature or chilled.
Add the parsley just before serving.
Add the red peppers, apricots, and broth, and simmer for 5 to 10 minutes.
Add the vinegar, mustard, and Tabasco.
Cook until most of the liquid has evaporated.
Add the pepper.
Serve either at room temperature or chilled.
Add the parsley just before serving.
Chef
