Grilled Hot and Sweet Sausage Tacos with Apricot-Jalapeno Glaze, Grilled Pepper and Red Onion Salsa

Ingredients

• 1 cup apricot preserves 
• 1  grilled bell pepper diced red peeled seeded finely
• 6 servings canola oil 
• 6 servings corn tortillas 
• 6 servings flour tortillas 
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup honey 
• 3  mild sausage links to package directions and coin italian hot
• 3  mild sausage links to package directions and coin sweet italian
• 2  jalapeños 
• 2  juice of lime juiced
• 6 servings monterrey jack cheese grated
• 2 tablespoons olive oil 
• 1  grilled poblano pepper diced peeled seeded finely
• 0.5  onion diced red cut into 1/ rounds, grilled and finely
• 3 tablespoons red wine vinegar 
• 1 pinch salt and pepper black freshly ground
• 6 servings salt and pepper black freshly ground
• 1  bell pepper diced yellow peeled seeded finely

Equipment

• food processor
• bowl
• grill
• cutting board

Directions

1. Watch how to make this recipe.
2. Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
3. Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
4. Heat a grill to high.
5. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown.
6. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
7. Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.