Oh, look – another barbecue sauce recipe. And every bit as tasty as the Maple Barbecue Sauce (which this was based on), although not quite as simple to make so it will be a seasonal treat around here. But what a treat it is! And a marvelous way to use up some of those locally grown peaches from the farmer’s market that might be in danger of becoming too ripe. Not that I have any of those, you understand.
Don’t be intimidated by the need to peel the peaches; it’s really a snap. Don’t leave them in the boiling water for any longer than 30 seconds – 20 will probably suffice. You don’t want to cook them, just loosen the skins enough to pull them off of the fruit. Nor do they have to be pretty, so if you’re stuck with cling peaches (ours, fortunately, are freestone) don’t worry about mangling them a bit in the process of removing the pit. You’re just going to be throwing them into the food processor or blender.
The fresh peaches give this an outstanding flavor and enough sweetness that half a cup of honey is more than enough – if you want to cut it down to a third of a cup, it will still probably be plenty sweet. And because, even ripe, peaches have a bit of tartness, I halved both the tamari and the apple cider vinegar from the maple sauce recipe. So the next time you see a Peach Barbecue Sauce “recipe” that calls for peach jam, commercial ketchup and a full cup of brown sugar, do what I do – shudder at the thought of how gawd-awfully sweet it must be, and make this one instead.
It really is excellent.
Peach Barbecue Sauce
makes about 3 cups, or 24 servings
2 tablespoons lard or other cooking fat
3 large peaches
1/2 large yellow onion, peeled and diced
2 cloves garlic, minced
2 cups tomato sauce
1/2 cup raw honey
2 tablespoons tamari or gluten-free soy sauce
1 tablespoon apple cider vinegar
Salt and freshly ground pepper, to taste
Cut a small X at the base of each peach and drop into boiling water for about 30 seconds. Remove with a slotted spoon and plunge into an ice water bath. Once the peaches are completely cooled, remove from the ice bath and peel. Slice away from the pit and place into a food processor or blender; pulse until mostly smooth with a few solid bits and set aside.
Melt the lard in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 10 minutes. Add garlic and sauté for 1 minute more. Add the tomato sauce, honey, peach puree, and soy sauce; bring just to a boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes. Stir in the vinegar; season sauce to taste with salt and pepper.
Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday