Ancho & Apricot BBQ Sauce

Ancho & Apricot BBQ Sauce
Soy, Gluten, Dairy & Vinegar Free

2 can apricots in syrup (reserve the syrup from ONE..)
1 jalapeno seeded and chopped
1 ancho chile seeded and chopped
1/3 cup brewed coffee
1/4 cup molasses
pinch nutmeg
2 garlic cloves, chopped
3 ts kosher or sea salt (can be adjusted for taste)
1/4 cup olive oil

Prepare the fruits, chiles, and garlic (do a coarse dice, they will be tossed into the food processor-or blender)

Place chopped apricots, garlic, jalapeno & ancho chiles with reserved syrup from 1 can of the apricots. Turn on low, and while running, slowly add coffee, molasses, salt, nutmeg, and olive oil. (The oil will give it some nice body)

Process about 30 seconds, scraping down the sides if needed.

Store in refrigerator. Will last a couple days.
Makes about 2 cups.

This is good on the outside of a turkey or pork meatloaf with sweet potato french fries! :) lol

Course good on BBQ brisket, pulled pork. Pork loil.
I am hearing happy swine!

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