Apricot-Habanero Glaze

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1 fresh habanero (only a very small piece will be used)
1/2 tsp. salt
1 Tbsp. butter (optional)
1-1/2 Tbsp. dark brown sugar
12 golden raisins, chopped up
3 Tbsp. apricot preserves
1 Tbsp. white wine vinegar or 1 tsp. lemon juice

Heat about 1/2 cup water in a large saucepan until steaming. Cut and chop the habanero into very thin pieces. Add to the water with salt and butter until softened, and the butter is melted. Add the brown sugar and raisins, stirring to dissove the sugar. When the water is simmering add the apricot preserves. Make sure the apricots are cut into small pieces and any gelatinous matter is dissolved. Add the vinegar a little at a time. The vinegar should just brighten up taste. Allow the glaze to simmer. The glaze should be allowed to darken a bit. Water can be added a bit at a time to keep it from scorching.

Coat the grilled chops or meat slices with the glaze by simmering the meats with glaze for a couple of minutes on each side.

Serve on a plate spread with glaze. Arrange with the meat on top.