Source: Eddie Matney’s – Phoenix, Arizona
2 tablespoons red wine vinegar
1/2 habañero pepper, seeded
1 shallot, chopped
2 cloves garlic, chopped
8 ounces apricot jam
1 tablespoon Dijon mustard
1 tablespoon olive oil
Sauté garlic, shallots and habañero 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