Roasted Red Pepper and Apricot Relish
|Finely chopped red onion||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon, finely chopped|
|Red bell pepper||1 Cup (16 tbs), roasted, peeled, and finely diced|
|Dried apricots||1 Cup (16 tbs), diced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Distilled white vinegar||4 Teaspoon|
|Honey mustard||1 Teaspoon|
|Tabasco sauce||3 Drop|
|Freshly ground pepper||To Taste|
|Chopped fresh parsley||1 Teaspoon|
In a heavy, medium saucepan over medium heat, heat the oil and saute the onion and garlic for 1 minute.
Add the red peppers, apricots, and broth, and simmer for 5 to 10 minutes.
Add the vinegar, mustard, and Tabasco.
Cook until most of the liquid has evaporated.
Add the pepper.
Serve either at room temperature or chilled.
Add the parsley just before serving.