Peach Barbecue Sauce

Halloooooo!

Welcome to the NEW buzzyfoods 2.0 on WordPress, loaded with cool new features that, I will confess, I’m not quite certain how to use – but that just keeps stuff interesting.

“But wait!”

You say. “I need that recipe for pickled quail tongue from last year!”

Well, if you are in dire need of a recipe for pickled quail tongue, you are sorely out of luck on THIS blog, but you CAN retrieve any recipe actually IN the archives one of three ways:

A) type in the recipe name or main ingredient in the ‘search’ field on the right side of the tool bar at the top of the window.

B) browse the archives by month and year – just click on, say, ‘June 2010’ to see all the
wonders found therein.

C) click on a ‘categories’ button of your choice. I have tried to be good about these; sorting potato salad into both the ‘potato’ and the ‘salad’ categories, but could’ve missed a few, so let’s just consider this bit an adventure and hope for the best, shall we?

All-righty then!! We’re all well and truly settled into the new site – let’s get on to today’s project: Peach Barbecue Sauce!

???

Yeah, I know, but I scored a really nice box o’ Georgia peaches that I KNEW we would not be able to eat before they went bad, so to da Google I went, in search of stuff to do with peaches…

Cobbler? No – still too much food for the two of us.

Tart? Tempting, but see the excuse for cobbler.

BBQ sauce?

Interesting…

So, with all due thanks to Paula Deen, here’s a really nice-looking barbecue sauce made with peaches, fresh or canned. Tho’, ermmm, I used fresh, ’cause, that was the point.

INGREDIENTS
•3/4 cup ketchup
•3 tbsp prepared mustard
•1/2 cup canola oil
•1/2 cup cider vinegar
•1/8 tsp garlic powder
•1/8 tsp salt
•3 tbsp Worcestershire sauce
•1 tsp Tabasco Chipotle sauce (optional)
•2 tsp paprika
•1/4 cup lemon juice
•1 tsp pepper
•3 tbsp brown sugar
•3/4 cup water
•1/2 cup finely chopped onion
•2 cups fresh or canned peaches

So, full disclosure: I had about 4 cups of fresh peaches (which I sliced, but didn’t peel), so I doubled the recipe amounts listed as well as adding just the tiniest bit of Tabasco Chipotle for just a touch of a nip.

Nice.

Stir all ingredients together in a large pot, bring to a boil, then reduce heat and simmer, stirring every so often, for about 90 minutes.

You can break up the peaches manually, or run the whole batch through your blender or food processor; I used our cool new immersion blender to smooth stuff out.

Worked a treat.

My double batch yielded three pints plus a touch extra of pretty tasty looking sauce.

I didn’t process this batch to make it shelf-stable, just popped it in the fridge until we try it out on something. If it passes our dinner test, I’ll more than likely stash ’em in the freezer until needed.

OR:
Anyone want a pint of possibly very tasty peach barbecue sauce?