Peach barbecue sauce is a great way to preserve the last of the season’s fruit for a flavorful sauce.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 20
Ingredients
2poundspeaches
1cupdiced tomatoes
1/4cupfinely diced onion
2/3cupapple cider vinegar
2tablespoonsbrown sugar
1tablespoonsalt
1/4teaspoonground cloves
1teaspoonsmoked paprika
1/4teaspoonred pepper flakesoptional
1/2teaspooncayenne pepper
Instructions
Bring a large pot of water to a boil. Prepare a small bowl of ice water and set aside. Cut shallow X into bottoms of each peach and place into boiling water for 1 minute. Remove to ice water until cool enough to handle. Gently remove peels and dice peaches.
In pot over medium-high heat, add peaches and onion. Cook until peaches and tomato have broken down, approximately 5 to 10 minutes. Reduce heat to medium-low. Stir in vinegar, brown sugar, salt, paprika and peppers. Cook 20-30 minutes, until mixture has reduced and sauce is thick.
Working in batches or using immersion blender, purée sauce until smooth. Pour into jars and store in the refrigerator or process in a water-bath canner for 20 minutes.
Notes
You can also peel the tomatoes using the same method as peeling the peaches, if you wish.
An earlier version of this recipe appeared in the July-August 2013 issue of Hobby Farms.