Perfect spread for a nice cheese board or to serve on toast. I love to make this in the summer when we have way too many jalapeños in the garden.
INGREDIENTS
-4 jalapeños
-4 scallion whites
-2 tbs apple cider vinegar*
-1 jar apricot preserves (or peach)
*I didn’t have apple cider vinegar so I used 1 tbs lemon juice
DIRECTIONS
-sauté jalapeños and scallions on med low until fragrant around 10 minutes
-let cool for another 10 minutes
-mix everything together then put it into a jar and store in the fridge
-you can eat it right away but it tastes better if you let it sit overnight!
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chef grc 