It’s the beginning of harvest season! So much is available locally here in Ontario that it’s so fun to incorporate them into sauces. I wanted to use some really ripe peaches in something other than a dessert so I whipped them up with some classic BBQ sauce flavours. Bonus in all of this is that this is a completely whole foods recipe = no refined sugar.
Enjoy this like I did on some pulled pork or dunk some wings or fries into it.
Honey Peach BBQ Sauce
makes 3 1/2 cups
paleo, gluten free, dairy free
1/2 lb tomatoes, peeled, cored and cut in half
4 Niagara peaches, pitted
1 clove garlic, peeled and sliced
1 dried chili, cut in half, deseeded
1/2 cup white vinegar
1/2 cup honey
2 tbsp brown sugar (optional)
2 tbsp tamari or coconut aminos
2 tsp fish sauce
1 tsp salt
1/2 tsp black pepper
1 1/2 tsp smoked paprika
1/2 tsp dry mustard
1/2 tsp onion powder
1/2 tsp allspice
Place all of the ingredients into a saucepan and bring up to a simmer, uncovered.
Simmer for 30 min, stirring occasionally.
Take off of the heat and allow the sauce to stop simmering.
Carefully blend with an immersion blender until smooth.
Bring back up to a simmer for another 10-15 min uncovered, stirring occasionally until it reaches your desired thickness. It’ll thicken slightly after it cools too.
Strain through a fine mesh strainer pressing the mixture gently with a rubber spatula. This is optional but it gives it a great consistency and removes any extra seeds or peels that may have not blended into the mixture. Be patient. Here’s a video about what I mean.
