Well, it’s hot. So we grill…a lot. What that means is I usually do grilled veggies, a hunk of meat and a salad. Well, I want to spice it up this year – so I’m making a bunch of sauces and then I just choose which one I want to put on my meat! It’s perfect.
You can use this one as a marinade and use as a topper. Dale LOVED it.
Well, this is embarrassing. I didn’t take a pic! OMG. Try it anyway – it’s delicious.
- 2 ripe apricots, pits taken out
- 1 ripe plum, pit taken out
- 1 small yellow onion
- 2 garlic cloves
- 1 tbsp balsamic vinegar
- 2 tbsp olive or avocado oil
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 3 tbsp orange juice
- 1/2 tsp granulated onion
- salt and pepper to taste
Put all ingredients in a food processor. Process it – really well.
Place meat of choice in a portion of the sauce to marinade over night, or, place in a mason jar to use as a topper for your cooked meat. Or do both. 🙂