Published: · Modified: by Kathy
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A sweet and spicy apricot sauce that's perfect for basting on barbecued chicken, glazing meatballs or serving over cream cheese with crackers. This jalapeno apricot sauce is so tasty with just a touch of heat.
This simple sauce is made with fresh apricots, jalapenos, sugar and white wine vinegar.
Why make this sauce
Jalapeno Apricot Sauce - is it a jam or is it a sauce? The answer is yes to both! This starts out as a jam but then white wine vinegar and fresh jalapenos are added and it becomes a sauce.
The vinegar adds a bit of a tang, that makes it perfect for adding to barbecued meats, glazing co*cktail meatballs or serving as an appetizer on top of cream cheese.
This tasty sauce can also be used in my baked apricot chicken recipe! Just use this sauce in place of the homemade apricot jam sauce.
Key ingredients
- Fresh apricots
- Jalapeno
- Sugar
- White wine vinegar
Step by step directions
- Cut apricots in half and remove pit. Cut apricots into small chunks.
- Add apricots and sugar to a sauce pot.
- Heat over medium heat stirring often.
- Continue cooking until temperature reaches 220°
- Add chopped jalapenos and vinegar.
- Cook over low heat for an additional 5 minutes.
- Remove from heat and place in a heatproof dish.
Recipe tips
- No need to remove skin from apricots - just remove pit and chop into small pieces
- Remove seeds from jalapenos and chop jalapenos into a small dice. Use caution when handling jalapenos. The spicy oils will transfer to your hands - avoid touching your eyes or other sensitive areas.
- Stir sauce often to avoid scorching
- Sauce will continue to thicken as it cools
Shortcut method
I like to make this sauce from scratch, using fresh apricots. However, sometimes fresh might not be available or you want a sauce quicker than making from scratch. This shortcut method works really well.
- Use one cup of prepared apricot jam
- Heat jam over medium heat along with the vinegar and jalapenos
- Simmer over low heat for 5 minutes
- Remove from heat and use as desired
Ways to use sauce
- Use as a glaze with barbecued chicken breast - add during the final 10 minutes of cooking. Baste and turn every few minutes.
- Pour over cream cheese and serve with crackers
- Use with co*cktail meatballs
- Use as a dip for chicken nuggets or coconut shrimp
- Bake in wonton cups
- Add to a toasted bagel with cream cheese
- As a dipping sauce with chicken tenders
Recipe Faqs
How does the sauce thicken?
Apricots contain natural pectin. The sauce is heated to 220° which is the temperature needed for jam to set.
How long will sauce last?
The sauce will last up to two weeks when stored in the refrigerator.
More great apricot recipes
If you have an abundance of apricots or just love them as much as I do, you'll also want to check out these recipes!
- Apricot Jam
- Apricot Sweet Rolls
- Apricot Sorbet
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious condiment recipes!
- Zesty Italian Dressing
- Roasted Garlic Butter
- Homemade Vanilla Sugar
- Avocado Ranch Lime Dressing
Jalapeno Apricot Sauce
Kathy Berget
A sweet and spicy sauce perfect for using as a barbecue glaze or served with cream cheese and crackers.
4.99 from 50 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Condiment
Cuisine American
Servings 1 cup
Calories 55 kcal
Equipment
Measuring Cups
Chef Knife
Ingredients
- 1 cup apricots (chopped)
- 1 cup sugar
- 1 jalapeno (finely diced)
- ½ cup white wine vinegar
Instructions
Add chopped apricots and sugar to a sauce pan.
1 cup apricots, 1 cup sugar
Heat over medium heat until temperature of sauce reaches 220° F or reaches the gel stage for jam.
Add jalapenos and vinegar and cook for 5 more minutes, stirring often.
1 jalapeno, ½ cup white wine vinegar
Remove from heat and add to a heat proof container. Store in refrigerator until use or use right away.
Notes
Shortcut method:
I like to make this sauce from scratch, using fresh apricots. However, sometimes fresh might not be available or you want a sauce quicker than making from scratch. This shortcut method works really well.
- Use one cup of prepared apricot jam
- Heat jam over medium heat along with the vinegar and jalapenos
- Simmer over low heat for 5 minutes
- Remove from heat and use as desired
Tips:
- No need to remove skin from apricots - just remove pit and chop into small pieces
- Remove seeds from jalapenos and chop jalapenos into a small dice. Use caution when handling jalapenos. The spicy oils will transfer to your hands - avoid touching your eyes or other sensitive areas.
- Stir sauce often to avoid scorching
- Sauce will continue to thicken as it cools
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Serving: 1TablespoonCalories: 55kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 28mgFiber: 1gSugar: 13gVitamin A: 196IUVitamin C: 2mgCalcium: 1mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!
More Condiment
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- Strawberry Cream Cheese
- Blueberry Cream Cheese
Reader Interactions
Comments
Valerie says
Just saw this recipe and jumped right up and made it! This fantastic sauce is just what my pork roast needs! Made it just as it stated, and boy, I’m in love! Thank You so much!Reply
Kathy says
Thanks so much! I appreciate you leaving a comment and letting me know how much you loved it! 🙂
Reply
Mary says
I made this with half-dried apricots (I buy them online from a vendor who sells nuts, snacks, dried fruits). They do not have to be re-hydrated. I was so pleased with the outcome as the apricots did not become mushy, and the flavor...oh my!!! I might use a little more jalapeno in next batch. It's kind of hard to know how hot the peppers are. This recipe fits my needs perfectly as it's a small batch, although I do use it up rather quickly. It is great on grilled chicken, dip for shrimp (including coconut shrimp), and if I am out of jalapeno pepper jelly I use this on my scrambled eggs. I like hot/sweet, and sweet/sour flavors. Easy to make and I see no reason to be without it!!Reply
Kathy says
Thank you so much! I'm glad to hear the dried apricots worked well!
Reply
Wendy says
Delicious! I love all the ideas for this glaze. Can’t wait to smother a chicken!Reply
Kathy says
It's so good on BBQ chicken! Enjoy!!! 🙂
Reply
Ana says
Can it be done with dried apricots? Thanks
Reply
Kathy says
Hi Ana,
I have not used dried apricots before. However, I had one reader state she did use the dried apricots and simply rehydrated them to use.
Good luck!
Kathy 🙂
Kathy Sa says
Is that 220° Fahrenheit or Celsius?
Reply
Kathy says
Fahrenheit
Reply
Lucia says
Can I use dried apricots???
Reply
Kathy says
I have only made this with fresh apricots.
Reply
Kathryn Burgess says
Could you use peaches instead of apricots?
Reply
Kathy says
Hi Kathryn,
I haven't used peaches before, but I think they'd work just fine! Let me know how it turns out!
Kathy 🙂Reply
Sandy says
If I use Apricot jam, should I eliminate sugar.
Reply
Kathy says
Hi Sandy,
I have not made this using apricot jam. But since apricot jam is already sweetened with sugar, I would eliminate it the sauce.
Let me know how it turns out.
Kathy 🙂Reply
Renee Slaugh says
can you can this recipe to use at a later date?
Reply
Kathy says
Hi Renee,
Yes, you may can this sauce. You will need to process in a hot water bath. Please follow the steps in my recipe for apricot jam.
Enjoy! 🙂Reply
Shannon S says
I want to make this, as far as canning, can I still make it a sauce like above and just to the correct steps for water bathing? Seems how there is vinegar in it?
Kathy says
Shannon,
Unfortunately, this hasn't been tested for canning.
Kathy
Dan Hansen says
I ran out of my favorite apricot jalapeño jam so thought I’d just open a jar of apricot jam and dice up jalapenos in it. Needless to say it tasted horrible. The peppers tasted like pea pods. Would I be able to cook out that flavor at this point?
Reply
Kathy says
Hi Dan,
I'm not certain I totally understand you question...you just added raw jalapenos to a jar of jam? The peppers do need to be cooked and you can try to cook it now, however your jam may become too thick as it cooks. At this point, I'd say it's worth a try since it doesn't sound good the way it is.
Good luck,
Kathy 🙂
Lisa says
I didn’t have any white wine vinegar so I used rice vinegar. I doubled the recipe, came out great!⭐️⭐️⭐️⭐️⭐️Reply
Kathy says
That's great! Rice vinegar would add great flavor! Thanks for your comment. 🙂
Reply
Lisa says
What can you substitute for the apricot?
Reply
Kathy says
Hi Lisa,
I have only made this with apricots. I imagine peaches would be a good substitute and should work fine.
KathyReply
Maurice Lane says
Do you need to skin the fruit before cooking or does the skin breakdown and disappear?
Reply
Kathy says
I do not peel the apricots. It does breakdown while cooking.
Reply
Betty says
I used dried apricots, rehydrated them and doubled the recipe. Absolutely delicious and very pretty as well. This is a keeper recipe.
Reply
Kathy says
Hi Betty,
How wonderful!!! I am so happy that dried apricots work! I've had several inquiries and now I can say that you were successful! Thanks so much for letting me know! 🙂 I appreciate your feedback.
KathyReply
Betty says
Can I use dried apricots in lieu of fresh fruit?
Reply
Kathy says
Hi Betty,
This recipe was made using fresh apricots. Dried will not yield the same results.Reply
Betty says
Can this recipe be canned?
Reply
Kathy says
Yes, this can be canned. You will want to water bath the jars.
Reply
JANEELKINS says
Can this recipe be doubled and canned?
Reply
Kathy says
Yes it can be double and it can be canned.
Reply
Evelin says
I just made it it’s wonderful!Reply
Kathy says
Thank you!
Reply
Rahul Pandey says
Hi. How long can we keep it on room temperature and any suggestions to naturally preserving it without artificial preservatives?
Reply
Kathy says
Hi Rahul,
You can preserve this without artificial preservatives by canning and hot water bathing. Once canned, the sauce will last for at least one year at room temperature.
Enjoy 🙂
Anne Tranberg says
This will be my 6th time making this recipe,everyone loves it and each time it only seems to get better.My only fear is living in Denmark, i may not be able to find fresh apricots all year round.My husband will try it on every type of meat or bread.Its soooo good😊
Reply
Kathy says
Wow!!! What a wonderful compliment! You might have to make a few batches and freeze or can the sauce so it lasts you through the rest of the year!
Reply
Dee says
Sorry my email went through wrong
DeeReply
Kathy says
I have not made this using dried apricots so I’m afraid I don’t know how it would turn out.
Reply
Dee says
I can't get fresh apricots, can I rehydrate dried ones? I didn't read the comments and it didn't specify fresh in the recipe
Reply
Kathy says
Hi Dee,
I have not made this using dried apricots so I'm afraid I don't know how it would turn out.
KathyReply
Anne TRANBERG says
Hi Dee,I actually used
dried apricots once,because you can’t always find fresh where I live.Just soak them in hot water until soft,follow the rest of the instructions in the recipe.I thought the jam turned out pretty good.🤗Reply
Kathy says
Thanks for your tips! 🙂
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