Apricot Jalapeno Spread on Cream Cheese and Crackers
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 1 cup of spread
1 cup white wine
1 cup chopped dried apricots
½ cup granulated sugar
½ cup water
1 jalapeño pepper, seeded and minced
½ tsp lemon juice
In a microwave-safe bowl, heat wine for about one minute until hot. Add in chopped apricots; let stand for 1 hour.
Strain apricot mixture into a large saucepan, pressing the apricots to extract any liquid. Set apricots aside.
Add sugar and ½ a cup of water to saucepan and bring to a boil over medium heat, stirring constantly until sugar is dissolved. Boil for about 10 minutes until mixture is syrupy.
Add reserved apricots and jalapeño, simmer until as thick as corn syrup, about 10 more minutes. Stir in lemon juice, then remove from heat and let cool.
Serve mixture on cream cheese-topped crackers or transfer to mason jars and store in the fridge.
Try leaving some of the jalapeno seeds in if you’d like a spicier spread!