16 oz apricot halves
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/2 Tbs vegetable oil
1/2 tsp salt
1/4 tsp pepper


To make the grilling sauce base, puree apricot haves with their liquid in a blender or food processor; reserve. Saute onion and garlic in oil until translucent. Stir in reserved apricot puree.
Yields 2 1/2 cups.
(From California Canned Apricots)
Busted by Gail Shermeyer