YIELD: SERVES 6 TO 8
½ cup dried apricots, chopped
12 dry and roasted chili de arbol
½ cup apricot preserves
2 Tbsps. fresh cilantro, chopped
1 tsp. finely chopped ginger root
1 tsp. cumin
Juice of one lemon
Salt and pepper to taste
1. Combine all ingredients and mix by hand or use a food processor or a blender. If the mixture is too thick, thin with water.
Recipe: Peter Alfaro, executive chef, Biola University,, La Mirada, CA
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