Chipotle Peach Barbeque Sauce

I did a bad, bad thing.

 

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!

CHIPOTLE PEACH BARBEQUE SAUCE

• 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!

Told you guys – everything happens for a reason.  And if reason means extra barbeque sauce to bathe my food in, then reason is a pretty cool thing!