Eddie Matney's Apricot Voo Doo Sauce

Source: Eddie Matney's - Phoenix, Arizona

2 tablespoons red wine vinegar
1/2 haba ero pepper, seeded
1 shallot, chopped
2 cloves garlic, chopped
8 ounces apricot jam
1 tablespoon Dijon mustard
1 tablespoon olive oil

Saut garlic, shallots and haba ero in olive oil for 2 to 3 minutes.

Add apricot jam and mustard, then cook another 10 minutes.

Excellent served with shrimp ravioli and special seafood pasta dishes.