This recipe can be prepared in 45 minutes or less.

　　Inspired by Florida chef Norman Van Aken's mango habanero mojo, this sauce is a wonderful accompaniment to grilled pork or chicken. Be sure to wear protective gloves while mincing the chile.

Ingredients

　　4 fresh apricots

　　5 tablespoons fresh orange juice

　　1 1/2 teaspoons sugar

　　1 teaspoon fresh lemon juice

　　1/2 teaspoon minced fresh hot chile, or to taste

　　4 fresh cilantro sprigs

　　Pit apricots and in a blender purée with remaining ingredients until smooth. Season sauce well with salt.