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Peach Barbecue Sauce

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"I grew up in a household that was entirely divided on the issue of barbecue sauce. My father was a devotee, whereas my mom can't bear even the faintest whiff of the stuff. I find myself somewhere in between my parents' sauce extremes. This version, made with peaches, is my current favorite. I like to keep the spiciness in check, but chile fiends are welcome to increase the heat to taste."

List of Ingredients

â—¦ 1 dry quart yellow peaches (about 2 pounds)
â—¦ ¾ cup cider vinegar
â—¦ ½ cup packed light brown sugar
â—¦ ½ cup minced yellow onion
â—¦ 1 clove garlic, crushed
â—¦ 2 teaspoons smoked paprika
â—¦ 2 teaspoons finely milled sea salt
â—¦ ½ teaspoon Aleppo pepper
â—¦ ¼ teaspoon cayenne pepper, or to taste


Recipe

Prepare a small boiling water bath and two half-pint jars. Place two lids in a small saucepan and bring to a gentle simmer.

Bring a large pot of water to a boil. While it heats, cut the peaches in half and remove the pits. Fill a large bowl with ice water. Blanch the peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water. When cool, remove the peach skins.

Combine all the ingredients in a saucepan with a tight-fitting lid over medium heat and stir to combine. Cover and simmer for about 10 minutes, until the peaches and onion have softened. Using a potato masher, break down the peach pieces. Continue to cook, uncovered, for 40 to 45 minutes, until the mixture has reduced by about half.

Remove the pot from the heat. Using an immersion blender, purée the mixture until smooth (you may have to tip the pan a little to do this). If you don't have an immersion blender, scrape the mixture into a blender or food processor and blend until smooth. If the sauce is nice and thick, it is done. If it's still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.

When it's finished, divide the sauce between the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 20 minutes.

Makes 2 half-pint jars