Lusty Monk Apricot Bourbon Mustard

Makes four 6-ounce jars.

1 cup Lusty Monk Original Sin mustard

1 cup bourbon

1 cup water

1 cup packed, chopped dried apricots

5 tablespoons cider vinegar

5 tablespoons honey

1 tablespoon sea salt

Add the apricots and soak for 12 hours.

Strain mixture and reserve liquid.

In a food processor, pulse all ingredients to desired consistency, adding remaining liquid as needed.

Distribute among clean jars, wiping rims and securing lids. Best refrigerated for at least 2 weeks to allow the flavors to develop and mature. It will thicken as it sits. Keeps up to 3 months.

Lusty Monk Steak Sauce

Makes 2 1/2 cups.

1 cup ketchup

1/3 cup brown sugar

1/4 cup chopped yellow onion

1/2 cup water

1/4 cup lemon juice

1/4 cup Worcestershire sauce

1 clove crushed garlic

1/4 cup white vinegar

2 tablespoons soy sauce

2 tablespoons Goya Sofrito

2 tablespoons molasses

2 tablespoon Lusty Monk Alter Boy mustard

1/2 teaspoon paprika

1/2 teaspoon chili powder

In a large saucepan, combine all the ingredients and bring to a simmer. Cook until thick, 30 to 45 minutes.

Pour the sauce into a blender and blend till smooth. Season if needed with salt and pepper. For a finer, smoother sauce push it through a fine-mesh sieve with a spatula. Store in refrigerator.

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