INGREDIENTS

INSTRUCTIONS

Mike McNally <m5@tivoli.com>
In a good-sized skillet heat about a half-cup water over medium heat until
it begins steaming.  Carefully cut small slices from the dried habanero and
chop those finely to accumulate about 1/2 tsp or so of flakes, adjusting to
your taste and heat tolerance.  (You might want to wear rubber gloves when
touching the pepper; at least be careful and don't touch your eyes until
your hands have been thoroughly washed.) Add the pepper flakes with the
salt and butter to the water and allow the flakes to soften and the butter
to melt. Add the brown sugar (stir to dissolve) and raisins. When the water
is simmering, add the apricot preserves. Cut up any large pieces of apricot
in the pan, and make sure all the gelatinous matter is dissolved. Add the
vinegar a little at a time, being careful not to make the mixture at all
sour; the vinegar should just brighten up the taste.
Allow the glaze to simmer.  As it thickens, water can be added a bit at a
time to keep the glaze from scorching; it should be allowed to darken a
bit.
Coat grilled chops or meat slices with the glaze by simmering the meats
with the glaze for a couple minutes on each side. Spread a teaspoon or so
on each serving plate and arrange meats on top. Little mint sprigs and
curls of orange peel could be used to give a truly foofy appearance, if you
like that kinda thing.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”