Sweet and sour sauce with apricots

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Ingredients:

• 200-250 g of large-sliced ​​apricots (pitted);
• 2 jalapeno peppers;
• 1 large Thai chili pepper;
• 1 red chili pepper;
• 2 cups of apple cider vinegar;
• 1 glass of light brown sugar;
• 2 bay leaves;
• salt - to taste.
  
  

Preparation

Cut all the hot peppers together with the seeds, except for one jalapeno pepper: it must be previously cleaned of seeds and then cut.

In a medium saucepan, combine the apple cider vinegar and brown sugar and bring the mixture to a boil to dissolve the sugar. Add apricots, all chopped peppers, bay leaf and simmer the sauce over moderate heat until the apricots become soft. This will take about 5 minutes.

Allow sauce to cool, then remove the bay leaf and transfer the mixture to the blender. Grind to uniformity, salt and pour over sterilized jars or bottles.

This sauce can be stored in the refrigerator for a month. Serve it best for dishes on the grill or use for making sandwiches.

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