|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.
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