Hab-ricot Preserve (Habanero-Apricot)
3 c finely-chopped dried apricots, packed (see below)
3 c vinegar
3 c sugar
habanero peppers (see below)
If your dried apricots are very dry and hard, use a slightly smaller amount of apricots and a bit of added water (or extra vinegar) to make up for the moisture that the apricots have lost.
The "hotness" of this preserve depends on how many habanero peppers you add. On my completely-arbitrary personal scale of hotness, 2 habeneros makes the preserve "1-star", 4 habeneros makes it "2-star", 8 habaneros makes it "3-star", and so on; doubling the amount of peppers increases the "star" value by 1. (For math geeks: # stars = log2(# habaneros).)Simmer the apricots in the vinegar, in a saucepan or in a container in a microwave oven, until the vinegar is absorbed. Depending on how dry the apricots are to start with and on how finely you chop them, this might take anywhere from 10 minutes to half an hour (or more).
Run the apricot mixture through a blender in portions, adding the habaneros, to give a smooth mixture. Add the sugar. Bring to a boil and simmer gently for a few minutes. Pour into preserving jars and seal. Makes about 4 1/2 cups.
Copyright (C) 1999 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5
jpolowinXYZZy@sympatico.ca but remove the XYZZy — it's a little magic to baffle the spambots.
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