Thursday, March 7, 2013

Peach BBQ sauce

Me and Izzy picked the last of the peaches. I had heaps, and there was no way we could eat all of these before they went bad. The freezer had enough frozen peaches in it, so I made sauce!

Peach BBQ sauce
2.5 kg peaches(no stones or skin)
1 1/2 onions, chopped( I used Spanish red onions)
1 3/4 cups soft brown sugar
1 1/2 cups apple cider vinegar
6 garlic cloves, crushed
1 Tblsp Worcestershire sauce
1 Tblsp tomato paste
2 Tblsp chilli powder(use 1 if you don't want the spicy kick)
1 Tblsp ginger powder

Add all to a large saucepan. Cover and simmer for 15 minutes to soften everything.
Mash with a potato masher to break up peaches.
Continue simmering uncovered for 40 minutes, the liquid would have reduced to nearly half.
Puree with a stick blender until smooth. 
Pour into sterilised jars and label.
I split the recipe between two saucepans.


I've used this a couple of times to marinade chicken wings and it was good! I can't wait to try it with other meats, like pork and lamb. If you are up for it, you could add some whiskey or a drop of liquid smoke for a different flavour. I am kicking myself I didn't add liquid smoke to one of the saucepans. Oh well next time.

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Linking at Jacana for Totally Thursday


7 comments:

  1. Yum! Interesting combination! Looks amazing!

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  2. Now that sounds like and interesting sauce. Never heard of liquid smoke - what is it??
    Thank you for linking in.

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    1. It is a smoky flavour in a bottle, you don't need much. My hubby bought it for roasting meats. The first attempt was hilarious because he doesn't read direction, even the dog wouldn't eat it!
      www.bbqhq.net

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  3. This sounds delicious Alicia. We've got a similar problem here at the moment, except its an oversupply of persimmon. :)

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    1. oh wow, Would be interesting to google what you could use them for :)

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  4. Haven't seen this before but sounds great. Good idea.

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  5. Yum! I've never made sauce, although it is on my bucket list.

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