Having bought a case of California peaches and enjoying fruit so perfectly ripe that I had to eat them over the sink for all their delicious juices, I wanted to experiment with the flavor. The local farmer’s market supplied me additional fresh flavor components.
Brian is not a fan of fruit, but I keep sneaking it in to our dinners, and he keeps on enjoying it. When he came home from work Friday, he remarked how delicious it smelled. I put some chicken on the grill and did a final baste with this BBQ sauce and waited for his reaction. He really loved it and asked what I used, since it was very different from most of my other smokier BBQ sauces. He didn’t even flinch when I told him I’d sacrificed 3 of my peaches to make it. The flavor was sweet and tangy and had heat without burn.
This sauce will only work with peaches that are really ripe and full of flavor. Off season peaches will not do this sauce any favors.
3 large very ripe peaches peeled & chopped (make sure they are very flavorful)
1 small Onion chopped (I used a Vadalia)
2 Hungarian Yellow Peppers seeded & chopped (leave the veins in for more heat, can substitute jalapenos)
3 cloves Garlic chopped fine
2 cups Ketchup
1 cup Chardonnay
1/4 cup Cider Vinegar
1/2 cup Brown Sugar
2 T Light Soy Sauce
1 T Worcestershire Sauce
1 t fresh ground Cinnamon
1/8 t ground Clove
1/8 t Chipotle powder
1/8 t Habenaro powder
Combine all ingredients in a large sauce pan. Bring ingredients to a boil, then simmer until onions and peaches are very soft, approximately 20 minutes. Let cook slightly, then use either a stick blender or food processor to blend all ingredients until mostly smooth.
This made about 4 cups of sauce. It will freeze really well. If there’s any left after this weekend…
Originally published at Stage 3: bohemian. You can comment here or there.