The kids really enjoyed this one. I barely got to eat my own dinner because I kept going back and forth from cutting chicken into bite size pieces for my one year old to getting more “dipping” sauce for my 5 year old. It was quite delicious, and a fun way to use up some extra peaches this time of year.
Peach Barbecue Sauce
(adapted from Food Network’s Paula Deen)
1/2 cup olive oil
1 onion, chopped
1 large clove garlic, chopped
1 lb (16 oz) of canned or fresh soft & ripe peaches
1 ripe tomato, quartered
1 tsp. lemon zest
Juice of 1 lemon (about 1/4 cup)
3 Tbsp Spicy Mustard
2 tsp. paprika
3/4 cup water
3/4 cup ketchup
1 tbsp. Sorghum (or molasses)
In a large skillet, heat olive oil on medium-high heat; stir in onion & garlic, and saute till translucent, about 5-10 minutes. Next, add in the rest of the ingredients and bring to a boil for about 3 minutes. Turn down heat and simmer for 20-30 minutes, stirring occasionally. Turn off burner and carefully transfer ingredients to a blender or food processor and puree till smooth. Next, either transfer sauce back to pan to continue to simmer or set aside for later use.
If using on chicken, baste the sauce on during the last 5-10 minutes of grilling, this is so the natural sugars won’t burn up your chicken. Enjoy!