Apricot Hot Pepper Jelly

by Lexie Roth


  • 2 large Vidalia onions, thinly sliced
  • 4 Tbsp. peanut oil
  • 1/2 cup organic, dried apricots
  • 1/4 cup raisins
  • 1/4 cup dried, unsweetened coconut shavings
  • 1/2 cup apple cider vinegar
  • 1/2 cup apricot jelly
  • 3 Tbsp. finely chopped, fresh, hot chili pepper (approximately 3 chilis)
  • 1 lemon, juiced
  • salt and pepper, to taste
Apricot Hot Pepper Jelly

Gabriela Herman

Sauté the onion in peanut oil in a small saucepan over medium-high heat until golden, about 8 minutes.

Add the apricots, raisins and coconut and continue to cook for 3 minutes. Lower the heat to medium and add the vinegar and jelly. Cook for another 2 minutes. Add the hot chili pepper, salt and pepper to taste and remove from the heat and allow to cool.

Just before serving, add lemon.

Will keep for 2 weeks, covered in the fridge.

Yield: 2 cups