A delicious glaze..

This glaze is originally meant to go on Salmon but I use it on chicken and other fish as well. Because of the sweet aspect of it, it also goes great with pork!!

2 jalapenos sliced into rings
2 large garlic cloves thinly sliced
1/4 cup white wine (or chicken stock)
3-4 tablespoons whole grain mustard
1-1 1/2 cup apricot preserves or orange marmalade

Heat a small amount of olive oil in a saute pan, add the jalapenos and let caramelize for 3-5 minutes. Add the garlic and sweat for another 5 minutes. Keep the heat medium low to avoid burning the garlic. De-glaze the pan with the white wine and let simmer for 10 minutes or so. Add the mustard and preserves, mix thoroughly and let simmer for 20 minutes. Take off the heat and let cool completely. Brush on meat before cooking and continue to baste the meat throughout the cooking time.