by Kylie Foster February 17, 2022
If you are lucky enough to have an abundance of peaches, you might like to try making our Peach BBQ Sauce. It has heat from fresh chilli and mustard, sweet and fruity notes from the peaches and a bit of tang from the vinegar. This sauce is great paired with chicken and we think it would be amazing in fish tacos too.
I use a food processor to blend my sauce but you could use a stick blender which would be much easier. If you prefer a chunkier sauce then you could avoid blending altogether.
I recommend using 250 mL sized jars for convenience. The Ball 8 oz quilted jars, Ball wide mouth half pint jars, Le Parfait Familia Wiss 200 mL (shown) and Le Parfait Super 250 mL jars are my picks. If you suspect that you'll use the sauce in large quantities then I'd use 500 mL or pint sized jars instead. If you keep the sauce a bit thinner then it could go into bottles.
Makes: 5x 250 mL jars / half pints
1 kg peaches, peeled and chopped
100 g capsicum, chopped
1 fresh chilli, seeds removed and chopped
1 medium-large onion, finely chopped
3 tablespoons chopped garlic (approx. 1 bulb)
3/4 cup apple cider vinegar
1 cup honey
2 teaspoons mustard powder
1 tablespoon coconut aminos (use Worchestershire sauce if you don't need a gluten free option)
2 teaspoons salt
This recipe was inspired by the Zesty Peach Barbecue Sauce recipe from Ball's Complete Book of Home Preserving - this is a great recipe book for home preservers as it is full of really interesting recipes along with lots of practical tips. I have tweaked the original recipe to include fresh chilli, reduced the sugar content (less honey) and made some slight adjustments to the amounts of the fresh ingredients used in order to make it easier to work with. And, as my household is strictly gluten free, I use coconut aminos in place of the Worchestershire sauce - you could use either.
Comments will be approved before showing up.
by Kylie Foster November 21, 2022
by Kylie Foster September 21, 2022
by Kylie Foster March 10, 2022