Apricot sauce is a traditional preparation that has accompanied various cultures throughout history, especially in those regions where the apricot is a common fruit. It is believed that its origin dates back to Central Asia, where apricots were cultivated thousands of years ago before reaching Europe through trade routes like the Silk Road.
In Latin America, this sauce may have different names or variants depending on the region. In Mexico, for example, it can be found as a sweet accompaniment for festive dishes or desserts, while in countries like Argentina or Chile, it is frequently used in preparations with meats or cheeses, providing a contrast of flavors. Although it does not have a different name, its preparation and use vary according to local culinary traditions.
The versatility of apricot sauce has positioned it as a classic within the international recipe book, standing out for its balance between sweet and spicy, ideal for enhancing everything from breakfasts to elegant dinners.
