Place chilies under the broiler, turning until blackened on
all sides
Place in a paper bag to cool
Peel chilies and
chop
Combine dried and canned apricots, bourbon,
mustard and cumin in a 2-quart saucepan
Bring to a boil
and then simmer, uncovered, for 30 minutes
Transfer to
a blender and puree
Stir in chopped chilies, red pepper
flakes and lime juice.
Yield: 1-1/2 cups
SUGGESTED USE: This ketchup-like sauce is great over any
sweet spice rub on pork, chicken or turkey.
