i Apricot and Chipotle Sauce can add a tangyflavor to most any meal. (NAPSA)—If you’re looking for 1% cups white wine vinegar, a way to spice up your next get 5% acidity together, add a little Apricot Cook apricots in 1 cup of Chipotle Sauce to the menu. Try using the zingy, flavorful water until apricots are tensauce to baste pork kebabs or add der. Puree apricot mixture in a southwestern flavor to rotisserie a food processor; set aside. chicken. It’s easy to make and Remove stems from chipostays fresh in yourrefrigerator up tle chilies. Bring remaining 1 to three weeks. Plan ahead by cup of water to a boil; remove freezing part of the recipe in Ball from heat. Place chilies in plastic or wide-mouth freezer jars hot water, cover and allow to add flair to your cooking. chilies to steep for 15 minutes. Puree chili mixture. Apricot and Chipotle Sauce Combine apricot puree and chili puree in a large saucepot. Stir in remaining in5 cups %-inch chopped, pitted apricots (about 14 gredients. Cook sauce over medium) medium-high heat 15 minutes, stirring to prevent sticking. 2 cups water, divided 4 dried chipotle chilies Use immediately or cool sauce % cup finely chopped onion then ladle into Ball freezer (about 4 medium) jars and freeze. Yield: about 1 clove garlic, minced six half-pintjars. Note: When handling hot 1 tablespoon grated lemon peel peppers, wear rubber gloves to prevent hands from being 1 cup sugar 1 teaspoon cumin burned. Visit www.homecanning.com % teaspoonsalt for other entertaining and recipe % teaspoon coarsely ground white peppercorns ideas.
