This last week has been one uphill ride. Between falling and bruising my foot(luckily not sprained), hitting a concrete post in the Whole Foods parking lot(no injuries to humans, just to one ego and car door), and a minor delay in kitchen reno(tile cutter was broken), my culinary mojo was in serious jeopardy. But as with all my setbacks, I could count on my dad to pull me out of my dark place with his gift of food–and these sunset hued prizes came straight out of his garden.
What do you do with a box of peaches that are so ripe that one wrong grip can result in a pulpy mess? Besides the obvious (and by the time I was done, I only had half a box left), I decided to grill a bunch to have around to top yogurt and ice cream. And a few of the grilled peaches went into a savory and spicy peach chipotle barbecue sauce.
- 6-8 peaches
- 1 small onion
- 4 cloves of garlic
- 1 tsp south of the border rub(found under recipes)
- 1/2 c ketchup
- 1/4 c balsamic vinegar
- 1 chipotle pepper in adobo sauce(buy canned, but use only one pepper for mild spice)
- 1/4 c whole mustard
- 1/4 tsp salt
- 1 tbs honey
- 1 tbs olive oil
- 1. Grill halved and de-pitted peaches.
- 2. In a sauce pan with olive oil, saute diced onion until very soft.
- 3. Add mashed garlic and salt to onions and saute for another minute.
- 4. Add grilled peaches(with skin) and saute until juices evaporate a bit(2-3 minutes).
- 5. Add south of the border rub and saute for a minute.
- 6. Add chipotle pepper in adobo sauce(feel free to add more for extra spice), ketchup, balsamic vinegar, mustard, and honey.
- 7. Cook on low heat for at least 30 minutes. If it becomes too thick, add a splash of water.
- 8. Use as is if you like sauce chunky or puree in a blender.