Yes, that's a BIG peach balanced atop a coconut.
So you've got a few pounds of perfectly-ripe peaches but can't decide whether to make something sweet or spicy?
Make both. I gotcha' covered.
Hint: the easiest way to peel peaches is to blanch them first.
Like most of my jams, I prefer to make this a 2-day project. I think it's easier to blend the ingredients together and let the mixture sit overnight to macerate.
This overnight maceration process makes for tastier jam too.
Oh, if you're a bourbon-lover you might think a splash of Knob Creek is the secret to making better jam.
To be perfectly honest, this batch of jam ended up being a 2 week project instead of the normal 2 days. You see, I started the jam, then the next day I was so busy preparing to fly to New Orleans I had to put the mixture in the freezer.
Jam is so easy to make when most of the work is already done. All I had to do was take the bag out of the freezer, let it thaw, then put it in a heavy-bottomed pan and boil for about 15-20 minutes.
If you discover you have a few large chunks in the jam....
...use either a potato masher ...
...or an immersion blender...
...to smooth out the texture to the desired consistency, then ladle into jars and seal it up!
The Peach Chipotle BBQ Sauce? It didn't take 2 days or 2 weeks. It took about 20 minutes.
First blanch, peel, pit and slice the peaches.
Some of the ingredients, like canned chipotle chiles, agave nectar, lime juice and ground cumin, are shown in the photo below.
I also added smoked paprika and sea salt.
Whir all of the ingredients in the blender until smooth, about one minute.
This photo shows the Peach Chipotle BBQ Sauce about halfway to the desired consistency. I continued to run the blender until it was smooth, then poured it into a saucepan and cooked it for about 30 minutes.
There you have it.
A unique sweet yet spicy sauce, perfect for brushing on your favorite grilled foods. Not too shabby with Sweet Potato Fries either.