Got fresh peaches, right off the tree? If you do, then it's probably prime grilling season too. How about whipping up this sassy sauce, then using it to baste your favorite grilled meats?
Vegetarian or vegan? This recipe is perfect for you too. Grilled Tempeh with Peach Chipotle BBQ Sauce? Mmmm. (If you're gluten-intolerant, I've read that both San Marcos and La Costena-brand chipotles are gluten-free.)
In this recipe I created one of my favorite flavor profiles: Sweet & Spicy. I started to say "this is a fun project" but then I realized I say that a lot...but it's true. It's pretty darn easy to make Peach Chipotle BBQ Sauce if you have the ingredients on hand, of course. Do yourself a favor and keep a can of chipotle chiles in your pantry. After tasting this, I have a hunch you'll find other ways to use them.
- 2 lbs fresh peaches (about 5 medium peaches)
- 2 chipotle chiles with adobo sauce (from a can)
- 1 lime, juiced
- 1/4 cup bottled lemon juice
- 1/4 cup apple cider vinegar
- 2 TBS agave nectar or honey
- 1 TBS ground cumin
- 1 TBS smoked paprika
- 1 tsp (or more) sea salt
Note: Prepare canning jars before starting your preserving project.
1.) Blanch & peel peaches, then cut peaches in half and remove pits.
2.) Chop into chunks; put peach chunks in a blender or food processor.
3.) Remove chipotle chiles from can, slice in half, then remove the seeds and discard them. (Chiles will be in adobo sauce. Don't remove the flavorful sauce that clings to them; instead try to keep as much of it as possible and add it to the peach mixture.) Add the halved chiles - with their sauce - to the blender (or food processor).
4.) Add lime juice, lemon juice and all other remaining ingredients, then process until the mixture is smooth.
5.) Pour peach mixture into a heavy-bottomed nonreactive pan, cover and simmer for 30 minutes. Lift lid and stir occasionally to be sure it isn't sticking to the bottom of the pan. The main reason for covering the peach mixture is to prevent burns & stains from the simmering sauce, which has a tendency to splatter.
6.) Taste sauce and add more salt, if needed.
7.) Ladle into jars, and process for 10 minutes in a Boiling Water Bath.
Alternately you can store the sauce tightly covered in your refrigerator for up to 3 months or in your freezer for 6 months.