Instructions: I dont know how traditional this is since I havent previously paid particular attention to sauces involving chipotles.

I added enough liquid (vinegar+chipotle water) to make about 3 oz of sauce.

It didnt come out very spicy and the chipotle and apricot flavors really overwhelmed the habaneros. The next time Id probably leave in the insides of the habaneros or add more of them, or both.

As an added bonus: mix this sauce with tapenade & spread on toast. (Thats what I had for lunch today. It was very tasty.)

As an extra-special added bonus: mix the sauce with tapenade and pureed peanuts (aka peanut butter), and spread on toast. (Use approximately equal amounts by volume.) Also surprisingly tasty. I would have expected that the olives and peanut butter wouldnt go so well together, but everything blended rather nicely. Be warned that I may have weirder taste than you do.

I do not recommend adding jelly to the mix.

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