Ingredients

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

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!

Instructions

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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