Yield: 1 Servings
|16 ounces||Apricot halves|
|½ cup||Chopped onion|
|2 \N||Cloves garlic; finely chopped|
|½ tablespoon||Vegetable oil|
To make the grilling sauce base, puree apricot haves with their liquid in a blender or food processor; reserve. Saute onion and garlic in oil until translucent. Stir in reserved apricot puree.
Yields 2½ cups.
(From California Canned Apricots) Busted by Gail Shermeyer <4paws@...> Recipe by: Womans Day Low-Fat Meals, Summer 97 Posted to recipelu-digest by "Susan Mori" <bonaparte@...> on Mar 16, 1998