Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Apricot halves |
| ½ cup | Chopped onion |
| 2 \N | Cloves garlic; finely chopped |
| ½ tablespoon | Vegetable oil |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
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