Peach-Habanero Barbecue Sauce
By Sue Lau | Palatable Pastime
My recipe of the day with #StoneFruits is for a peach habanero barbecue sauce, which is fruit based and does not use tomato at all.
August is Stone Fruits month, as you can imagine from all the peaches, plums and cherries you have seen everywhere, along with nectarines, which are just smooth skinned peaches.
I’ve been wanting to post a peach barbecue sauce for awhile now and what a perfect opportunity!
This sauce uses fresh peaches as you can see in the photo below (along with some onion).
It is quite easy to get a quick blanch on the peaches so the bits of skin won’t be in there (because that just won’t do).
After you get this one simmered up, it will yield a pint, which is a nice amount for a barbecue or cookout, as most bottles of bbq sauce do clock in at around 2 cups.
I’ve used mine on pork shoulder blade steaks, because I do love pork bbq and pork and peach pair well together. You might find it does well with chicken or fish too, not to mention turkey burgers or sausages.
You can see that it has a nice golden color that is not red (no tomato, remember?) and although a tbsp of hot sauce goes in, and it is a little spicy by itself, the heat mellows when the sauce is on food so it will taste less spicy. Use your own judgement from there if you like more or less heat.
You can always add hot sauce at the table when in doubt, because you can always put it in, but not as easy to take it out.
Check out all the yummy recipes for Stone Fruit Week:
Cherry Lavender Dark Chocolate Chunk Cookies from The Spiffy Cookie
Grilled Peaches with Blueberry Syrup from Blogghetti
Individual Plum Crisps from Hezzi-D’s Books and Cooks
Mango Pistachio Popsicles from A Kitchen Hoor’s Adventures
Peach, Bacon, and Brie Panini from Sweet Beginnings
Peach Habanero Barbecue Sauce from Palatable Pastime
Peach Daiquiri from Our Good Life
Plum Picking + Plum-Rosemary Jam from Culinary Adventures with Camilla
Vegan Peaches and Cream Layer Cake from The Baking Fairy
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Peach Habanero Barbecue Sauce
- 3 medium ripe peaches 14-16 ounces total
- 3/4 cup chopped onion
- 1 cup water
- 1/4 cup white peach balsamic vinegar
- 1/2 cup apple cider vinegar
- 1 tablespoon prepared habanero pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 cup brown sugar
- 1 teaspoon ground coriander
- salt and black pepper to taste
- Bring a saucepan of water to a boil.
- Score peaches lightly with a knife on the bottom and dip into the boiling water for 60-90 seconds, then remove to ice water to stop the cooking.
- Remove skins and pits, and chop coarsely.
- Place chopped peaches in a saucepan with the onion and the one cup water.
- Bring to a boil and simmer ten minutes.
- Use a stick blender to puree or cool the fruit and puree in a food processor.
- Add remaining ingredients to the puree, and simmer for twenty minutes or until thickened and sauce has reduced to two cups total.
- Use as desired as a grilling or dipping sauce; pictures with grilled pork steaks.