Recipe for Eddie Matney's Apricot Voo Doo Sauce from the Restaurant section.
Eddie Matney's Apricot Voo Doo SauceSource: Eddie Matney's - Phoenix, Arizona 2 tablespoons red wine vinegar
1/2 haba?ero pepper, seeded
1 shallot, chopped
2 cloves garlic, chopped
8 ounces apricot jam
1 tablespoon Dijon mustard
1 tablespoon olive oil Saut? garlic, shallots and haba?ero in olive oil for 2 to 3 minutes. Add apricot jam and mustard, then cook another 10 minutes. Excellent served with shrimp ravioli and special seafood pasta dishes
We hope you enjoy your freshly made Eddie Matney's Apricot Voo Doo Sauce. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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