Dress up your dried apricots with a sweet & spicy marinade. After marinating overnight, these apricots can be used many ways as you'll see in the Kitchen Notes.
This recipe makes about 3/4 cup.
*See Kitchen Note for more information.
Make a day in advance.
When hot, add the shallot/onion and mustard seeds. Slowly sweat the onion until soft.
Transfer apricots to a container with a tight lid. Pour marinade over the apricots. Shake or stir to cover the apricot pieces with the marinade.
Refrigerate overnight, shaking or turning upside down a couple of times to coat.
See Kitchen Notes for serving ideas.
EVOO - If you have a Blood Orange infused olive oil, then I highly recommend that you use it. It adds just a hint of orange to the marinade.
Chile Flakes Types- Different types of chile flakes yield different flavors; therefore, the flakes you choose will affect the flavor of the marinated apricots. I've made these with aleppo flakes, urfa flakes, and New Mexico red chile flakes. All were great and each added some spiciness and a unique flavor to the final product. I'm tempted to try chipotle but I'm afraid they might overpower the flavor of the apricots.
Chile Flakes Spiciness - The spiciness is obviously determined by the chile flakes and the length of the marinate. I prefer medium spiciness which is also best if you plan on serving these to others. Korean chile flakes were way too hot. And remember, the longer they marinate, the hotter the apricots become. So chose wisely.
Suggestions on use:
Recipe author: MJ of MJ's Kitchen