Makes 2 Cups
1 Garlic Clove Peeled
1 Small Shallot Peeled
1 Jalapeno Seeded (Leave the seeds if you like it really hot)
¼ Cup Honey
3 Tablespoons Red Wine Vinegar
1 Teaspoon Chili Powder
1 Teaspoon Ancho Chili Powder
1 Teaspoon Chipotle Powder
1 Eighteen Ounce Jar Apricot Preserves
In a food processor fitted with the steel blade chop the garlic, shallot and jalapeño. Add honey, vinegar, chili powder, ancho powder and chipotle powder. Pulse a few times to blend. Add apricot preserves and pulse to blend.
Store the preserves in the refrigerator in an air-tight container. This spicy accompaniment will keep for a month when stored properly.