Grilled Dip

This vibrant grilled dip is a spicy-sweet glaze that adds a burst of flavor to any barbecue. Made with dried habanero peppers for heat, apricot preserves for sweetness, and golden raisins for texture, it creates a complex, tangy sauce. The dark brown sugar adds depth, while a splash of white wine vinegar brightens the overall profile. Perfect for brushing onto chops, chicken, or pork during the last few minutes of grilling, this versatile condiment cuts through richness with its bright acidity. It&# 226;ÂÂs an easy, homemade alternative to store-bought sauces that brings a gourmet touch to your outdoor cooking.

Cooking Method: Grilling, Steaming, Stewing

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 1

Calories: 1449.6

Dietary: Gluten-free, Vegetarian

Description

This vibrant grilled dip is a spicy-sweet glaze that adds a burst of flavor to any barbecue. Made with dried habanero peppers for heat, apricot preserves for sweetness, and golden raisins for texture, it creates a complex, tangy sauce. The dark brown sugar adds depth, while a splash of white wine vinegar brightens the overall profile. Perfect for brushing onto chops, chicken, or pork during the last few minutes of grilling, this versatile condiment cuts through richness with its bright acidity. It&# 226;ÂÂs an easy, homemade alternative to store-bought sauces that brings a gourmet touch to your outdoor cooking.

Ingredients

1 small Habanero peppers -- dried
1/2 teaspoon Salt
1 tablespoon Butter -- (optional)
1 1/2 tablespoons Dark brown sugar
12 whole Golden raisins -- chopped
3 tablespoons Apricot preserves
1 teaspoon White wine vinegar

Directions

1
Place a small skillet over medium heat and add about 1/2 cup of water.
2
Carefully slice the dried habanero pepper into thin strips and finely chop them to yield about 1/2 teaspoon of flakes (wear gloves to protect your hands).
3
Add the habanero flakes, salt, and butter to the skillet.
4
Simmer gently until the pepper flakes soften and the butter has melted.
5
Stir in the dark brown sugar until it completely dissolves.
6
Add the chopped golden raisins to the mixture.
7
Once the water is simmering, stir in the apricot preserves, breaking up any large pieces with a spoon.
8
Slowly drizzle in the white wine vinegar, tasting as you go to ensure it brightens the flavor without becoming sour.
9
Continue to simmer the glaze, adding small amounts of water if needed to prevent scorching, until it thickens and darkens slightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1449.6kcal

% Daily Value *
Total Fat 6.0g10%
Saturated Fat 2.5g13%
Cholesterol 8.1mg3%
Sodium 2528.0mg106%
Total Carbohydrate 375.1g126%
Dietary Fiber 21.9g88%
Sugars 340.1g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Brush the glaze generously over grilled meats during the last few minutes of cooking.

Serve immediately, optionally garnishing with mint sprigs and orange peel curls.

Safety: Always wear gloves when handling habanero peppers to avoid skin irritation or accidental eye contact.

Keywords: apricot, barbecue, bbq, brown sugar, butter, chopped, dip, glaze, golden raisins, grilled, habanero, peppers, preserves, saucy, simmer, spicy, sweet, tangy, vinegar, white wine

Read it online: https://www.chefs-mate.com/recipe/grilled-dip/