1 large onion
2 Cups fresh apricots
4 garlic cloves, crushed
1 small can green chiles
1 can of chipotle chili, chopped
3 Tbsp sesame oil
1/4 Cup balsamic vinegar
2 Tbsp olive oil
1 1/2 Cup BBF Organic Agave
1 Tbsp crushed peppers
1 tsp salt
1.Chop onion and apricots; sauté in oil and add garlic.
2. Add chiles and remaining ingredients, simmer for 12 minutes.
3. Puree and add crushed peppers. Simmer on low heat until thick.
Serving size: 1 tbsp.
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