Cook the farro and the sorghum according to the instructions found on the package. Once they are cooked, drain well and immediately place in the refrigerator to chill completely.
Toast the almond slivers in the oven or in a sauté pan until they are lightly golden brown. Place them in the refrigerator to chill.
Once the ingredients are cold, remove them from the refrigerator and place them in a large mixing bowl. Add the dried cranberries, diced dates, diced apricots, minced jalapeno pepper, diced red bell pepper, fresh mint and cilantro. Toss the ingredients together until they are evenly incorporated.
Next, prepare the dressing. Place the Texas Pete Original Hot Sauce (to preferred heat), raison vinegar, curry powder and a few pinches of salt and pepper into a blender. Puree until the dressing is completely smooth.
Pour the dressing over the salad and mix well. Taste for seasonings and adjust if necessary. Place the salad in the refrigerator and allow it to meld together for at least 4-6 hours before serving.