Barbecue sauce intrigues me. It's rich, thick, delicious and a healthy homemade version can add lots of flavor to healthy eats like grilled or steamed veggies and chicken dishes. There are thousands of recipes and versions, and I think the real reason that I'm so in love with barbecue sauce is that it can pose a challenge for a professional recipe developer.

Almost any fruit, seasoning or condiment can be made into a barbecue sauce and I'm curious to hear about the "secret" unusual ingredient Slashfoodies use in their favorite versions. I've made barbecue sauces with grapefruit, blueberry and chocolate, but I've heard of many other renditions that sound tasty and fun -- like mango, orange, pomegranate honey, dried cherry and a white variety, just to name a few.

Get Jennifer's Spicy Apricot Barbecue Sauce recipe after the jump.
I've been craving barbecue since I wrote about how to cook chicken. Wandering through the isles of a local grocery store, I spotted lovely, in-season orange-hued apricots with a soft red blush. I decided to eat a few on my walk home and use the rest for a spiced-up chicken that night.


Spicy Apricot Barbecue Sauce

Makes 1 cup

2 teaspoon olive oil
1/2 pounds fresh apricots, pitted and halved (about 4)
2 cloves garlic, minced
1/2 teaspoon mild chili powder
2 tablespoons tomato paste
Zest of one lemon
1 cup reduced sodium, fat-free beef broth
1/4 cup hot sauce such as Tabasco
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon butter

Heat the oil in a small saucepan over medium high heat. Add the apricots, garlic, and chili powder and cook 4 to 5 minutes, stirring often until the apricots start to break apart.

Add the tomato paste and lemon zest and cook 1 minute more, breaking up the apricots with a wooden spoon.

Add the beef broth, hot sauce, brown sugar, and soy and bring to a boil. Reduce to a simmer and cook 10 to 15 minutes until the sauce thickens and reduces by one third. Turn the heat off and stir in the butter.

Use immediately or store in an airtight container for up to 1 week.


Response to comments from Four Steps to Chicken Perfection:

Dear Marty,

Great idea! I love chicken on the bone because keeping the bone in helps to add extra moisture. Start with a skinless chicken on the bone for this recipe. I ran a test last night, so just add 6 to 8 extra minutes of baking time.


Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.