Apricot Bbq Sauce

• 1 tablespoon olive oil
• 1 large onion, roughly chopped
• 1 jalapeno, chopped
• 2 Thai peppers, chopped (optional)
• 6 cloves garlic
• 3 pounds apricots, pitted & halved
• 1 quart tomato sauce
• 1/4 teaspoon liquid smoke
• 5 cups brown sugar
• 1 1/2 cups apple cider vinegar
• 3/4 cup balsamic vinegar
• 2 tablespoons kosher salt
• 1 tablespoon iodized sea salt
• 1/2 teaspoon ground black pepper
• 4 teaspoons Dijon mustard
• 2 teaspoons mustard powder
• 2 tablespoons smoked paprika
• 1/8 teaspoon xanthan gum

1. Heat oil in a large, nonreactive saucepan over medium heat. Sweat onion and peppers until onion is translucent. Add garlic, and cook 1 minute. Add rest of ingredients, except for xanthan gum, stir thoroughly. Bring to a boil, stirring often, then reduce heat and simmer 1 to 1 1/2 hours, until apricots are completely collapsed and sauce has thickened. Cool slightly, run through a blender in batches, blending to a nice, smooth sauce. Return to pan, stir in xanthan gum, and heat slowly back to boiling, stirring often. Sauce is ready to process.

olive oil, onion, peppers, garlic, tomato sauce, liquid smoke, brown sugar, apple cider vinegar, balsamic vinegar, kosher salt, salt, ground black pepper, mustard, mustard powder, paprika, xanthan gum

Taken from www.epicurious.com/recipes/member/views/apricot-bbq-sauce-52455201 (may not work)