1 sm Dry Habanero (we'll only use a very small piece)
1/2 tsp Salt
1 Tbsp. Butter (optional)
1 1/2 Tbsp. Dark brown sugar
12 x Golden brown raisins, minced up
3 Tbsp. Apricot preserves
1 tsp White wine vinegar or possibly lemon juice
In a good-sized skillet heat about a half-c. water over medium heat till it begins steaming. Carefully cut small slices from the dry habanero and chop those finely to accumulate about 1/2 tsp or possibly so of flakes, adjusting to your taste and heat tolerance. (You might want to wear rubber gloves when touching the pepper; at least be careful and do not touch your eyes till your hands have been thoroughly washed.) Add in the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to heat. Add in the brown sugar (stir to dissolve) and raisins. When the water is simmering, add in the apricot preserves. Cut up any large pcs of apricot in the pan, and make sure all the gelatinous matter is dissolved. Add in the vinegar a little at a time, being careful not to make the mix at all sour; the vinegar should just brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat grilled chops or possibly meat slices with the glaze by simmering the meats with the glaze for a couple min on each side. Spread a tsp. or possibly so on each serving plate and arrange meats on top. Little mint sprigs and curls of orange peel could be used to give a truly foofy appearance, if desired which kinda thing.