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Apricot-Ancho Barbecue Glaze

The perfect combination of sweet and spicy, try this barbecue glaze with grilled shrimp, pork or chicken.

Apricot-Ancho Barbecue Glaze


  • 6 slices bacon, cooked, crumbled
  • 1½ cup (195 g) medium onion, peeled, diced
  • 1 Tablespoon minced garlic
  • ¾ cup (180 ml) ketchup
  • ¾ cup (180 ml) orange juice
  • ¾ cup (165 g) dark brown sugar, packed
  • ¼ cup (60 ml) malt vinegar
  • 2 ancho chilies, stemmed, diced
  • ½ teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt, optional
  • 1 teaspoon ground black pepper, optional
  • 1 cup (165 g) apricots, pitted, sliced


  1. Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
  2. Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
  3. Transfer sauce to Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 seconds, until relatively smooth.
  7. The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.

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