INGREDIENTS
3 dried ancho chili peppers
3/4 C water
1 C apricot jam
2 Tbsp sugar
1/2 tsp salt
1/2 C fresh lime juice
DIRECTIONS
1. Brush any dust off of ancho peppers, de stem and remove all seeds.
2. Combine all ingredients in a sauce pan and bring to a boil. Lower heat, cover and simmer for 45 minutes.
3. Let cool, jar and use as a dip for fruit or add to our Miche Bombs recipe!
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