So I went on the internet and searched and searched and came across this little beauty on Epicurious. It looked like the perfect blend of sweet peachiness and tanginess.
So I got my peaches and I scored them for blanching, I diced onions and jalapeno.
And I got the other ingredients out. Now, I was out of brown sugar, so I made some by mixing white sugar with molasses. You can do it! Try it today! It's fuuuuuun.
Once the water was boiling, I dropped the peaches in for a few minutes. Then I readied an ice bath. Because it was HOT outside and I had the vapors!
Gotcha! It's because that's how you blanch peaches! Once boiled for a few, drop them babies in your ice bath.
What you are looking for is for the skin to peel back from the score marks like this:
Once the peaches have cooled, peel them and seed them and chop them coursely. It will look like this:
Saute your onions and jalapeno in some oil. Add salt.
Yay! This smells amazing. But don't stop now... add the peaches.
Stir it around and let it simmer for about three minutes.
Add the rest of the ingredients.
Stir this up and let it simmer for 30 minutes, covered.
Remember to stir it every now and then. If you're like me, eat some saltines while you stare out the window. Then chug Diet Coke because saltines are real dang dry! Stir the pot. Repeat. It's the simple things in life that cause me the most consternation.
When it's done simmering, it will looks yummy.
Now, I tasted and added 1 tsp sugar, and 1 tsp honey for sweetness and 1 tsp adobo sauce for spiciness and smokiness and a dash of black pepper for more spice! I like the sweet, smoky, tangy, spicy thing.
Let this cool. Do not put hot things in blenders or food processors. If you do... then no, I will NOT come clean up your kitchen! And don't you dare hire someone to do it, because you made that mess all on your own and now you'll clean it all on your own!
Ahem. Life lessons.
Once cooled, put it in a blender or food processor.
Blend or pulse until smooth.
It will sort of look like canned pumpkin... but it won't taste like it!
Now it is ready to use. I personally pounded some boneless skinless chicken breasts and put a few tablespoons over them while I heated the grill. Then I served more on the side.
Oh baby. Yes yes yes. You are yummy.
Now, the sauce is good, but my husband did not love the consistency. I didn't mind it, but I saw his point.
Here it is, in all it's glory:
Peach Barbeque Sauce
adapted from Epicurious, Gourmet
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.
Purée in a blender (use caution when blending hot liquids).
Cooks' note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.
Read More http://www.epicurious.com/recipes/food/views/Peach-Barbecue-Sauce-238919#ixzz0xZa06aLE
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