- 40 g dried apricots
- 1 tsp maple syrup
- 45 ml lime juice, fresh pressed
- 3/4 tsp chili flakes
- 1 small glove of garlic
- 2 tbsp olive oil
Mix all ingredients in a mixer for about 1 minute.
Traditionally, this sauce can take on any consistency, from liquid to pasty. The quantity can be doubled at will. The sauce can be stored in the refrigerator for up to 1 week. It is suitable as a marinade or as a seasoning for roasted vegetables, chicken or pork.