| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | California | Jash01 | 1 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Chopped onion |
| 2 | ts | Minced garlic |
| 1/2 | c | Dried apricots – (4 ounces); chopped |
| 3/4 | c | Dry white wine |
| 3/4 | c | Chicken or vegetable stock |
| 1/2 | c | Fresh orange juice |
| 2 | lg | Dried California or New Mexico chiles; stemmed, seeded, |
| ; torn in small pieces | ||
| 1 | Dried or canned chipotle chiles; stemmed, chopped | |
| Coarse; (1 to 2) | ||
| 1/4 | c | Maple syrup |
| 2 | ts | Dijon mustard |
| Salt; to taste |
INSTRUCTIONS
Heat the oil in a heavy-bottomed saucepan and saute the onion and garlic until lightly colored. Add the apricots, wine, stock, orange juice and chiles and simmer covered for 30 minutes or until chiles are very soft. Cool slightly and puree mixture in a blender along with maple syrup and mustard. Strain to eliminate any seeds and add salt to taste. Depending on use, thin with additional stock or orange juice if desired. Store covered in refrigerator up to 2 weeks. This recipe yields approximately 2 cups. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9758 broadcast 02-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-08-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.
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