I'm going to make this Rick Bayless recipe for a party next week. I have no idea where to get the apricot spread - any thoughts? Whole Foods? Trader Joes?
Mexican Crudité Platter - 2X 2/3 cup apricot spread (not jam) 1/3 cup Tamazula (or other Mexican) hot sauce 3 tablespoons fresh lime juice 1 pound jimaca sticks 1 pound cucumber round 1 pound radishes, cut in half A generous pound (usually 2) peeled and cored pineapple 4 limes, cut into wedges 1 teaspoon powdered hot chile (I like guajillo or ancho) 1 teaspoon table salt Make the dipping sauce. Scrape the apricot spread into a food processor and add the hot sauce and lime. Process until blended and smooth. Scrape into a small serving bowl. Arrange the vegetables and fruits. Set the dipping sauce in the middle of a large round platter. Stand the pineapple on a cutting board and cut it into quarters. Cut the quarters crosswise into 1/2-inch slices. Arrange the pineapple, jicama, cucumber and radishes into quadrants around the dipping sauce, filling the space between each one with lime wedges. Serve. Mix together the powdered chile and salt. Sprinkle it over the fruits and vegetables.