Get the Pecan-Crusted Chicken with Sautéed Asparagus & Mushrooms recipe here.
- 1 cupServings
½ cup unsweetened dried apricots
1 yellow heirloom tomato (or regular tomato), chopped
1/4 jalapeño chile pepper, seeded and chopped, or to taste
2 tbsp peeled and grated ginger
1 tbsp raw honey
1 tbsp apple cider vinegar
1 tbsp avocado oil
½ tsp sea salt
To a small saucepan, add apricots, tomatoes and ½ cup water; bring to a simmer. Add remaining ingredients and cook for 10 minutes, until apricots are soft. Transfer to a blender; blend until smooth.