Fresh peaches meet our Peach White Balsamic Vinegar in this sweet, and a lil spicy, BBQ sauce that’s perfect for summertime grilling. We love this on our Boucherie Pulled Pork. The sauce plays perfectly alongside the spicy, slow cooker gem. What a great way to make use of an abundance of peaches! Gift a jar to a neighbor and spread the love!
Time: 25 min
Makes 1 CupRating
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Loading...| 2 Tbl Shallot Extra Virgin Olive Oil | |
| 1 small jalapeno, diced | |
| 1 lb diced fresh or frozen peeled & pitted peaches | |
| 1 cup water | |
| 3/4 cup brown sugar | |
| 2 Tbl Cane Syrup (or molasses) | |
| 2 Tbl honey | |
| 2 Tbl tomato paste | |
| 1/4 cup ketchup | |
| 2 Tbl soy sauce | |
| 2 Tbl apple cider or distilled vinegar | |
| 1/4 cup Peach White Balsamic | |
| 1 Tbl Worcestershire | |
| 1 Tbl Dijon Mustard | |
| 1/2 tsp Smoked Applewood Sea Salt | |
| 2 tsp Smoked Hot Paprika |
| 1. | In a saucepan set over medium heat, saute the onion and jalapeno in the Shallot Extra Virgin Olive Oil until softened, about 4 mins. |
| 2. | Add in the peaches and 1 cup water. Bring to a simmer and cook for 10 mins or until the peaches are very soft. |
| 3. | Transfer the mixture to a blender and puree. Pour back into the saucepan. |
| 4. | Add all remaining ingredients to the saucepan with the pureed peach mixture. Bring to a simmer. Cook for about 8 minutes or until the mixture thickens. Taste and adjust with salt if needed. |
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