Well boys and girls, it’s the last hurrah of summer! As you anticipate your Labor Day Weekend plans and any fun family gatherings, we implore you: add this peach bbq sauce to your grilling menu! August means the end of those sweet peaches around here, so if you’ve got any left, they won’t go to waste here (even if they’re less than perfect). You’ll want to douse everything you can find in this sauce, no joke. I put it on burgers, baked bbq chicken (because we’re grill-less until the new house is done)… You name it. This would definitely be excellent on ribs and everything else you’re throwing on the grill this weekend. Oooooo grilled salmon!
LOOK! AT! THAT!
I’ve only ever made my own barbecue sauce once before when I was desperately missing that Gates BBQ flavor from Kansas City. The main reason why I love making my own sauce (or anything, really) is because I have total control over the ingredients. Yes, I totally did buy organic ketchup (under $2 at Target, btw!) Being able to monitor salt and sugar levels and the quality and flavor of all ingredients is a big bonus. And when it’s this easy, why not?! After I realized how easy it was to make my own Kansas City-style sauce, I decided to try my hand this time with a sweeter recipe in mind. I’ve really grown to love yellow peaches and have had quite a bit of fun putting them in all kinds of things lately (though I think my fave is still the apple peach walnut crisp I made last fall).
But since it’s not quite fall yet (don’t worry, I’m counting down too!) we’ll live in these last moments of summer and fire up the grill one more time. WHO’S HOUSE ARE WE COMING TO?!?
- 3 tablespoons butter
- 2 small shallots, diced
- 2 cloves garlic, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 2 tablespoons brown sugar
- 1 cup ketchup
- 1½ tsp Worcestershire sauce
- 1½ tsp apple cider vinegar
- 1 tbsp fresh-squeezed lemon juice
- ½ teaspoon cinnamon
- ½ tsp nutmeg
- 1 teaspoon smoked paprika
- Salt, to taste
- ½ tsp white pepper, or to taste
- 1¾ cups fresh peach purée (about 5 medium yellow peaches)
- Peel, pit and slice fresh yellow peaches into wedges. Toss into a blender or food processor and puree until you reach your desired consistency. Finely dice the shallots, garlic and rosemary then set aside.
- In a large sauce pan over medium heat, melt the butter and saute the shallots and garlic until softened and fragrant. Add the remaining ingredients and whisk to combine. Bring the sauce to a boil then reduce to a simmer. Allow the sauce to simmer over medium-low heat for 20-30 minutes, stirring occasionally. After about 20 minutes of simmering, give it a taste and adjust seasonings as needed.
- Pour the sauce into quart-size mason jar or other air-tight container and allow to cool on the counter to room temperature before refrigerating.