Smoky Jalapeno Apricot Sauce, made by smoking jalapeno peppers and combining them with fresh apricots, sugar, and white vinegar, is the perfect blend of sweet, smoky, and spicy. It’s versatile enough to be used as a glaze for grilled fish or chicken, or as a bold topping for brie or cream cheese on a charcuterie board. If you’ve never experienced what smoking food can do to a recipe, you need to put that on your...
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Preheat your smoker or grill to 225°F (107°C). Use wood chips like hickory or applewood for a balanced smoky flavor.
Wash and dry the jalapeno peppers. Cut them in half lengthwise. Remove the ribs and seeds for a milder sauce, or keep them intact for more heat.
Place the jalapeno halves on the grill grates, cut side up. Smoke them for about 1-2 hours until they are soft and have absorbed a good amount of smoky flavor.
Wash the apricots, cut them in half, and remove the pits.
Dice the apricots to ensure they cook down evenly.
In a medium-sized saucepan, combine the smoked jalapenos, chopped apricots, sugar, white vinegar, and a pinch of salt.
Place the saucepan over medium-high heat. Stir occasionally to ensure the sugar dissolves and the ingredients are well combined.
Once the mixture reaches a boil, reduce the heat to medium-low and let it simmer. Stir occasionally until the sauce has thickened and reduced slightly, about 30-45 minutes.
Allow the sauce to cool slightly before blending.
Use an immersion blender or transfer the sauce to a regular blender. Blend until smooth.
If a completely smooth texture is desired, strain the sauce through a fine mesh sieve to remove any remaining bits.
Allow the sauce to cool completely at room temperature.
Pour the sauce into sterilized jars or airtight containers and refrigerate. The sauce should keep for up to 2 weeks.
For a spicier sauce, leave the seeds and ribs in the jalapenos or add an extra pepper or two.
Adjust the sugar to your taste. Reduce the sugar by a quarter cup for a less sweet sauce.
You can substitute apple cider vinegar for white vinegar for a slightly different flavor profile.
Consider adding a clove of garlic or a small piece of ginger to the sauce for extra depth and complexity.
If the sauce becomes too thick, thin it out with a little water or more vinegar.
Can I make this sauce without a smoker?
Yes, you can skip the smoking step and still make the sauce. However, the smoky flavor will be missing.
How long does the sauce last?
The sauce can be stored in sterilized jars or airtight containers in the refrigerator for up to 2 weeks.
Can I use dried apricots instead of fresh ones?
Fresh apricots are recommended for the best flavor and texture, but you can use dried apricots if fresh ones are unavailable. Soak them in warm water before using.
What can I use this sauce for?
This sauce is versatile and can be used as a glaze for grilled fish or chicken, a topping for cream cheese or brie, or a condiment for tacos, sandwiches, or wraps.
Can I freeze the sauce?
Yes, you can freeze the sauce in an airtight container for up to 3 months. Thaw it in the refrigerator before using.
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