Sweet, tangy, and just a touch fiery, this Jalapeno Apricot Sauce is an absolute flavor bomb in a jar! Whether you’re glazing meats, jazzing up a cheese board, or spooning it over vanilla ice cream (seriously — try it), this jewel-toned sauce is a vibrant way to wake up any dish.
Why You’ll Love This Recipe
- Unbeatable Sweet-Heat Balance: The juicy apricots and lively jalapenos team up for the perfect marriage of fruity, spicy, and tangy flavors.
- Ridiculously Versatile: Use it as a glaze, a dip, a spread, or a sauce — it instantly elevates meats, cheeses, veggies, and more.
- Quick and Easy: Just a handful of pantry staples and one saucepan, ready in about 30 minutes (with barely any work!).
- Make-Ahead Friendly: This Jalapeno Apricot Sauce keeps beautifully in the fridge, so you can always have a jar ready for spontaneous flavor cravings.
Ingredients You’ll Need
You won’t believe how a few simple ingredients can create such a knockout condiment! Each one adds its own character — from the sun-kissed apricots to the zippy kick of jalapeno and the gentle tang of white wine vinegar, this Jalapeno Apricot Sauce is truly greater than the sum of its parts.
- Apricots (1 cup, chopped): Go for ripe, fresh apricots if you can, but even thawed frozen or high-quality dried apricots (rehydrated) work wonders here for big, authentic fruit flavor.
- Sugar (1 cup): Not just for sweetness — sugar helps the sauce thicken into that irresistible spoonable texture, and balances the tart and spicy notes.
- Jalapeno (1, finely diced): Fresh jalapeno gives a gentle heat and grassy aroma without overpowering; remove seeds for mild heat or leave them for extra kick!
- White Wine Vinegar (½ cup): The not-so-secret ingredient that brings a lovely tang, rounding out the sauce and making sure it doesn’t get too sweet.
Variations
This recipe is just begging for personal twists! It’s wonderfully adaptable — you can turn up the heat, tinker with the sweetness, or swap fruits to fit the season (or your pantry). Enjoy making it your own!
- Mango Jalapeno Sauce: Replace some (or all) of the apricots with ripe mango for a tropical spin that pairs beautifully with grilled seafood.
- Extra-Spicy Version: Add a second jalapeno or try a hotter chili (like serrano) to give the sauce a fiery attitude.
- Ginger Apricot Sauce: Toss in a teaspoon of grated fresh ginger for an aromatic, zesty twist that brightens up the whole batch.
- Vegan-Friendly Sweetener: Use organic cane sugar or swap with maple syrup if you prefer something a little less refined and a bit deeper in flavor.
How to Make Jalapeno Apricot Sauce
Step 1: Simmer Apricots and Sugar
Start by combining your chopped apricots and sugar in a medium saucepan. Place over medium heat, stirring occasionally, and let the fruit release its juices as the sugar melts. Keep an eye on the mixture — it will start bubbling and thickening as it cooks, filling your kitchen with the most heavenly sweet aroma.
Step 2: Cook to Jam Stage
Allow the mixture to cook until it reaches 220°F, or starts to look thick, glossy, and just jammy enough to coat the back of a spoon. This step usually takes about 20 minutes. If you don’t have a thermometer, drop a bit on a cold plate — it should gently “gel” and hold its shape, not run everywhere.
Step 3: Add Jalapeno and Vinegar
When you’ve reached the right stage, stir in the finely diced jalapeno and white wine vinegar. Cook for an additional 5 minutes, stirring often — this is where the jalapeno releases its heat and the vinegar balances out the sweetness with a tangy punch. It all comes together into a vibrant, mouthwatering sauce.
Step 4: Cool and Store
Remove the pan from the heat, then carefully ladle the hot sauce into a heatproof container or glass jar. Let it cool to room temperature before sealing and storing in the refrigerator. It thickens further as it chills, intensifying both color and flavor. Try not to eat it all straight from the spoon while you wait!
Pro Tips for Making Jalapeno Apricot Sauce
- Jam Stage Confidence: If you’re not sure about reaching 220°F, the cold plate test helps guarantee that perfect thick-but-pourable sauce consistency without a candy thermometer.
- Customize the Heat: For just a whisper of heat, scrape out all the jalapeno seeds and membrane. If you’re a heat-seeker, leave them in for fiery bites and extra flavor.
- Fruit Swaps Work: Ran out of apricots? Don’t panic — peaches, nectarines, or even plums are fabulous alternatives in a pinch.
- Small Batch Wins: This sauce is best made in small batches for maximum freshness, but you can easily double or triple if you’re preparing for a party or gifting season.
How to Serve Jalapeno Apricot Sauce
Garnishes
A sprinkle of fresh chopped cilantro or finely sliced green onions on top of your Jalapeno Apricot Sauce instantly brightens the presentation and adds a burst of color. Cracked black pepper or a dusting of red pepper flakes also looks beautiful and accentuates the heat for those who like it bold.
Side Dishes
This sauce loves to mingle with roasted chicken, grilled pork chops, or crispy tofu. It’s equally at home as a dipper for spring rolls, swirled on a cheese platter, or spooned onto grain bowls for a tangy, spicy contrast. Try it alongside roasted sweet potatoes for a game-changing sweet and savory duet!
Creative Ways to Present
Think outside the jar! Drizzle Jalapeno Apricot Sauce over baked brie for a show-stopping appetizer, stir into Greek yogurt for a knockout dipping sauce, or use it as a bright glaze on grilled shrimp skewers. It also makes a gorgeous edible gift — pour into mini jars, tie with twine, and share some sweet-heat love!
Make Ahead and Storage
Storing Leftovers
After cooling, transfer your Jalapeno Apricot Sauce to a clean glass jar or airtight container and pop it in the fridge. It’ll keep for up to 10 days — if you can make it last that long! The flavors deepen and mellow after a day or two, making leftovers even more delicious.
Freezing
To freeze, pour the cooled sauce into freezer-safe containers, leaving a bit of space for expansion. The sauce will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before using; the texture will remain jammy and flavorful.
Reheating
If you prefer serving Jalapeno Apricot Sauce warm (it’s amazing drizzled over hot dishes!), gently reheat it in a saucepan over low heat or microwave in short bursts, stirring between each one. It loses nothing in flavor and becomes even more velvety and pourable.
FAQs
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Can I make Jalapeno Apricot Sauce with dried apricots?
Absolutely! Just chop the dried apricots and soak them in hot water for about 15 minutes to plump them up before cooking. This method creates a luscious, concentrated flavor — it’s a delicious solution when fresh apricots aren’t in season.
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How spicy is Jalapeno Apricot Sauce?
The spice level is totally flexible. With one seeded jalapeno, it’s mild with just a gentle warmth. Leave in the seeds or add more jalapenos for extra heat, or swap in a hotter chili if you’re feeling bold!
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What can I serve Jalapeno Apricot Sauce with?
This sauce is endlessly versatile — try it with grilled meats, roasted veggies, on a cheese board, as a dip for egg rolls, or even spooned onto pancakes or ice cream for an out-of-this-world breakfast or dessert.
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Can I double or triple this recipe for gifting?
Yes! Just multiply the ingredients as needed and use a larger pot. Be sure to allow extra time for the sauce to reach its gel stage, and pour your finished Jalapeno Apricot Sauce into sterilized jars for a sweet-spicy homemade gift.
Final Thoughts
If you’re ready to turn heads at your next gathering or just treat yourself to something special, give this Jalapeno Apricot Sauce a try! It’s bright, bold, and so easy — the kind of recipe you’ll want to make again and again. Enjoy every spoonful!
PrintJalapeno Apricot Sauce Recipe
A sweet and spicy Jalapeno Apricot Sauce that adds a zesty kick to any dish. This versatile sauce is perfect for glazing meats, topping appetizers, or mixing into marinades.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Apricots:
1 cup apricots, chopped
Sugar:
1 cup
Jalapeno:
1 jalapeno, finely diced
White Wine Vinegar:
1/2 cup
Instructions
- Prepare the Apricots: In a saucepan, combine the chopped apricots and sugar.
- Add Spices: Mix in the diced jalapeno and white wine vinegar. Cook for an additional 5 minutes, stirring frequently.
- Finish and Store: Remove from heat and transfer the sauce to a heatproof container. Chill in the refrigerator until ready to use.
Heat over medium heat until the mixture reaches 220°F or the gel stage for jam consistency.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 9g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
