All this week I have been blogging about what we created in the kitchen on Sunday. By the end of the day we were tired. A good tired but also I briefly thought about Chinese takeaway. Only briefly! My husband mentioned that we should really use up the peaches we had bought from the farmer’s market before they go off. I had defrosted some chicken and we thought a BBQ sauce would hit the spot. Fortunately BBQ sauces are easy to put together! We still had to walk the dogs after all. 🙂
Of course it would need a bit of heat so out to the garden I went one last time for the hot peppers. As I mentioned earlier my fingers were burning! Which I mentioned on Facebook and a friend of mine who is a nurse said rubbing alcohol removes the pepper oils from your skin. I will make sure I have some on hand for this going forward! Not sure what you do if you get the oils in your eyes though.
So I gathered my ingredients together.
I heated up a bit of olive oil and sauteed a few cloves of chopped garlic, chopped bell pepper, half an onion, and chopped hot peppers.
Then I chopped up two peaches and a few tomatoes from the garden and added that to the mix.
I just love the colours in this dish! Add 4 T of apple cider vinegar and bring to a simmer then add 1/2 cup of brown sugar and stir well.
To finish off I added a spoonful of stone ground mustard and a heaping spoonful of tomato paste. A bit of salt and pepper and I was done. I didn’t add too many spices to this as I wanted the peach and veg to really stand out. In about 15 minutes I had a really good BBQ sauce ready to go.
To prep the chicken I used the Salt Lick dry rub on both sides and put them on the grill. Halfway through cooking I basted the chicken. Once it was done I spooned some more sauce over the chicken to serve.
It was a great light meal with grilled corn and some sauteed green beans my husband made.
Peach BBQ Sauce
A quick and flavourful BBQ sauce for those hot summer days.
- 1 tbsp olive oil
- 3-5 cloves of garlic, coarsely chopped
- 2 peaches, chopped
- 1 bell pepper, chopped
- 1/2 large onion, chopped
- 1-3 hot peppers, chopped
- 1 large tomato, chopped
- 4 tbsp apple cider vinegar
- 1/2 cup brown sugar
- 1 tbsp stone ground mustard
- 2 tbsp tomato paste
- sea salt and pepper to taste
Heat the olive oil in a saucepan. Sautè the peppers and onion. Once the onion is translucent add the peach and tomato.
Add the vinegar and bring to a simmer. Add the brown sugar and stir well.
Add the mustard and tomato paste. Season with the sea salt and pepper. Simmer until the sauce has thickened. Either serve immediately or seal and store in the fridge.