YIELD: SERVES 6 TO 8 ½ cup dried apricots, chopped 12 dry and roasted chili de arbol ½ cup apricot preserves 2 Tbsps. fresh cilantro, chopped 1 tsp. finely chopped ginger root 1 tsp. cumin Juice of one lemon Salt and pepper to taste 1. Combine all ingredients and mix by hand or use a food processor or a blender. If the mixture is too thick, thin with water. Recipe: Peter Alfaro, executive chef, Biola University,, La Mirada, CA
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