|Makes 2 cups|
1 cup apricot jam
1/2 cup white vinegar
1/2 cup honey mustard
1 Tbsp sauce from canned chipotle peppers (more if spicier sauce is desired)
In a small saucepan, combine all ingredients.
Simmer mixture, over medium hear stirring until jam is melted and all ingredients are incorporated into sauce.
Cool and refrigerate until ready for use.
In addition to using on the Torta Cubano, it makes a great basting sauce for pork. Brush on at the end of grilling.
WSJV-TV FOX 28
All content ©Copyright 2000 - 2013 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at firstname.lastname@example.org.