We are approaching peach season! I absolutely love enjoying a ripe, plump and juicy peach this time of year. There are so many wonderful dishes that peaches can be incorporated in. Most of us think of peaches in desserts, cocktails, or sometimes salads. I decided to take a different approach and incorporate this vibrant fruit into a typically savory and sharp sauce. Today we’ll be making a Jalapeño Peach BBQ Sauce.
By utilizing seasonal produce like tomatoes and peaches this BBQ sauce has a bright, fresh flavor with a small burst of heat. The color of the BBQ sauce is so vivacious and can be used in so many ways. Things like marinating chicken, garnishing a skirt steak, dipping sweet potato fries, and my favorite… topping a burger, will all work well with the BBQ sauce.
This recipe was actually created specifically for a specialty burger I had in mind to try. That burger recipe will be posted later this week so you can enjoy this sauce and the burger hand in hand. But until then use this delicious sauce as you please!
Have fun using this spicy, sticky, sweet treat in all your dishes!
…all for the love of the dish
- 2 peaches
- 1 tomato
- 1 jalapeno pepper
- 1/2 onion
- 1/3 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp canola oil
- 1 tbsp brown sugar
- 1 tbsp BBQ rub (I used McCormick's Sweet and Spicy BBQ Rub blend)
- Tools Needed- Food Processor or Blender
- Dice up ½ onion, 2 peaches, 1 tomato, and 1 jalapeno. Be sure to remove all seeds and stems from the jalapeno and remove all seeds from the tomato as well.
- Heat 1 tsp of canola oil over medium heat. Add diced jalapeño and onion and let cook until softened, about 5 minutes. Add peaches, tomato, vinegar, brown sugar, BBQ rub, and ketchup to the pot. Turn heat up to medium/high. Bring the ingredients to a low boil, stirring occasionally. After it hits the boiling point turn down to a simmer and allow cooking for 10 more minutes.
- Pour the sauce into a food processor or blender and pulse for approximately 3 minutes or until smooth.
- Pour into air tight container, mason jar etc. Keep in refrigerator for up to 2 weeks or can to preserve.