I bought some gorgeous white peaches – the stuff of legends – and I left them in the fridge until they were but a day from rotting. What kind of food blogger am I?! Why didn’t I just devour them in the first place? And who/what/when/where/why/how did I leave them in the fridge for crying out loud?
I promise my mom taught me to leave them on the counter. I know this. But apparently a lapse in judgement is the bain of a new(ish) mom’s existence. Oops.
I will admit though, I am a firm believer in that everything in life happens for a reason. Good, bad or ugly I’m going to be that annoying person who keeps repeating that over-used phrase because I believe it’s over-used for a reason: it’s true. So these peaches? The beauties that I picked up and all but discarded out of shear forgetfulness?
You know, those peaches up there in the first photo?
Yeah, they became the best barbeque sauce I think I’ve ever made. They lived out their destiny in spite of my blissful ignorance.
I feel like I should also state here that although I am somewhat of a barbeque sauce snob I’m also pretty open-minded about it too. I like the sweet. I like the vinegar. I like the mustard-based and tomato-based alike. I like super spicy – like sweat- and tear-inducing spicy – but I also like the mild kind as long as there’s good flavor. I like it all – as long as it’s good. See? Open-minded.
This sauce is sweetened by the peaches in all of their over-ripened glory, but has a good kick of heat from chipotle powder and a nice zing from apple cider vinegar. It’s thick and rich, perfect on meat and veggies. And even though I don’t like tofu, I’d totally eat it if it was doused in this sauce.
So what are you waiting for? Go buy some delicious peaches and ignore them for a while. It’s worth it!
- 4 very ripe peaches
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1 Tbsp vegetable oil
- 1 tsp chipotle chili powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp coffee powder
First things first: wash, peel and pit the peaches, then add them to a food processor and process until smooth. If you want to have chunks of peach in your sauce that’s totally fine, but I was looking for a smooth consistency. Next, heat a small pot over medium low heat. Add the oil and all of the spices (salt and pepper included) and let them fry for about 30-45 seconds, stirring constantly. Add in the peach puree, ketchup and apple cider vinegar. Bring to a slight simmer, then reduce the heat and cover. Cook for 30-40 minutes over low heat, stirring every 5-10 minutes or so, until thick and rich. I’ve stored mine in the fridge for 7-10 days and it’s still great!