Ingredients
1 tablespoon olive oil
1 large onion, roughly chopped
1 jalapeno, chopped
2 Thai peppers, chopped (optional)
6 cloves garlic
3 pounds apricots, pitted & halved
1 quart tomato sauce
1/4 teaspoon liquid smoke
5 cups brown sugar
1 1/2 cups apple cider vinegar
3/4 cup balsamic vinegar
2 tablespoons kosher salt
1 tablespoon iodized sea salt
1/2 teaspoon ground black pepper
4 teaspoons Dijon mustard
2 teaspoons mustard powder
2 tablespoons smoked paprika
1/8 teaspoon xanthan gum
Preparation
Heat oil in a large, nonreactive saucepan over medium heat. Sweat onion and peppers until onion is translucent. Add garlic, and cook 1 minute. Add rest of ingredients, except for xanthan gum, stir thoroughly. Bring to a boil, stirring often, then reduce heat and simmer 1 to 1 1/2 hours, until apricots are completely collapsed and sauce has thickened. Cool slightly, run through a blender in batches, blending to a nice, smooth sauce. Return to pan, stir in xanthan gum, and heat slowly back to boiling, stirring often. Sauce is ready to process.
