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EDDIE MATNEY'S APRICOT VOO DOO SAUCE

Source: Eddie Matney's - Phoenix, Arizona

2 T. red wine vinegar
1/2 habañero pepper, seeded
1 shallot, chopped
2 cloves garlic, chopped
8 oz. apricot jam
1 T. Dijon mustard
1 T. olive oil

Sauté garlic, shallots and habañero in olive oil for 2 to 3 minutes.

Add apricot jam and mustard, then cook another 10 minutes.

Excellent served with shrimp ravioli and special seafood pasta dishes