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.