Apricot-ginger-jalepeno sauce

This was originally a dipping sauce for the coconut shrimp recipe below, but it's so tasty and versatile it gets its own entry. I'm going to serve it with grilled salmon later this week, or you could pour it over a block of cream cheese and serve with crackers for a tasty appetizer.

In a food processor, blend until smooth:

1. 1/2 c apricot jam
2. 1 T freshly grated ginger*
3. 1 T Dijon mustard
4. 1 jalepeno pepper, seeded and minced
5. 2 T rice wine vinegar and/or fresh lime juice
6. up to 2 t sugar, to taste

* The easiest way to do this is with a microplane grater/zester. It's really a great kitchen tool for ginger, nutmeg, citrus zest, etc. and well worth the money.