Spicy Apricot BBQ Sauce

2 pounds apricots, pitted and halved

  1 14.5oz. can fire roasted tomatoes, do not drain

  1 sm. can tomato paste

  3 cups brown sugar

  1 ½   cup cider vinegar

  1 onion, chopped finely

  1 jalapeno, diced small, seeds removed based on heat pref.

  3 cloves garlic, minced

  1-2 Tbl. Kosher salt

  ½ tsp. ground black pepper

  Pinch of red pepper flakes

  2 teaspoons Dijon mustard

Place all ingredients in a slow cooker, cover, cook on high 4-5 hours.  Remove lid last hour until slightly reduced.  Use immersion blender to puree. Use immediately or store in an airtight container for up to 4 weeks.

Half and pit apricots, and quarter each half.

Spray slow-cooker with non-stick spray, add ingredients.

Stir well, cover, and cook on high 5-6 hours.  

It looked a little too soupy so I tilted the lid to vent for about 1 1/2 hours.  Don't lean over the slow-cooker or you'll get a vinegar steam bath. 

Use immersion blender to puree.  

Makes approx. 6 cups.  Remove lid to let reduce down if too thin and cook down some more, it was really thick though at this point, perfect!

Yummy over chicken, or anything.