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1
In a good-sized skillet heat about a half-c. water over medium heat till it begins steaming.
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2
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.
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3
(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.)
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4
Add in the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to heat.
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5
Add in the brown sugar (stir to dissolve) and raisins.
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6
When the water is simmering, add in the apricot preserves.
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7
Cut up any large pcs of apricot in the pan, and make sure all the gelatinous matter is dissolved.
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8
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.
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9
Allow the glaze to simmer.
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10
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.
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11
Coat grilled chops or possibly meat slices with the glaze by simmering the meats with the glaze for a couple min on each side.
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12
Spread a tsp.
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13
or possibly so on each serving plate and arrange meats on top.
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14
Little mint sprigs and curls of orange peel could be used to give a truly foofy appearance, if desired which kinda thing.
