Afghan Apricot Chili Blaze

Spisiness:

Hot Spicy

Time:

Min

Blending the sweetness of apricots with the heat of chili peppers, this Afghan sauce offers a unique flavor profile that's both tantalizing and memorable.

Ingredients for Afghan Apricot Chili Blaze

8 dried apricots, soaked in warm water for 30 minutes
4 red chili peppers, finely chopped
3 cloves garlic, minced
1/4 cup apple cider vinegar
2 tbsp honey
1 tsp ground cumin
Salt to taste

Step-by-step Directions for Afghan Apricot Chili Blaze

In a blender, combine soaked apricots, chili peppers, garlic, vinegar, honey, and cumin.
Blend until smooth.
Transfer to a saucepan and bring to a simmer over medium heat.
Cook for 10 minutes, stirring occasionally.
Allow to cool before transferring to a sterilized bottle.

Special Tip for Afghan Apricot Chili Blaze

For a smokier flavor, roast the chili peppers before blending. This will add a rich depth to the sauce, complementing the sweetness of the apricots.

Fun Facts about Afghan Apricot Chili Blaze

Apricots are a staple in Afghan cuisine, often used in both savory and sweet dishes. The combination of fruit and spice in this sauce is a nod to Afghanistan's rich culinary heritage.

Scoville units: Red chili peppers: 30,000 - 50,000 Scoville units.

Best served with:

Kebabs, Pulao, Mantu, Bolani, Qorma, BBQ, Rice, Vegetable Salad

Quisin type:

Afghan Hot Sauce Recipe

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Best with:

Couscous, Chakhchoukha, Dolma, Merguez, Shakshuka, Rice, Vegetable Salad

Time:

40 Min

Cuisine type:

Algerian Hot Sauce Recipe