Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: makes about 1 quart
Preparation time: about 1 hour
2 lb. fresh peaches, pitted and peeled
1 tsp. salt
2 cups white sugar
1 cup cider vinegar
1 cup water
1 cup dried apricots, cut in half
1 tbsp. peeled chopped ginger, fresh
2 dried Asian dried red chili or 1 tbsp. fresh jalapeño
pepper or 1 tbsp. Italian red chili flakes. * Note in
all the instances above---remove the seeds before adding
to the pot!
Cut the peaches in half and remove the pit. In a pot of
boiling water, submerge the peach halves for 30-40
seconds. Remove the peaches and dunk them in ice cold
water to release the skins. When cool remove skins with
your fingers and place the peaches in a bowl.
Combine the salt, sugar, cider vinegar and water in a
non-reactive sauce pot (stainless steel, enamel or
Pyrex) and bring to a boil. When the sugar has dissolved
and the mixture has boiled, add the peaches, apricots,
ginger and chilies. Return to a boil, reduce to a simmer
and cook slowly for 40 minutes, stirring every 5 minutes
to prevent sticking. Some foam will come to the top of
the cooking ingredients, so just remove it carefully
with a spoon and discard.
The cooked peaches ready to puree.
Remove from the heat and cool until just warm. Using
an immersion blender or food processor, puree until
almost all of the ingredients are chopped fine but not
totally puréed. Place in a storage container and
refrigerate over night before using.
The pureed mixture.
Use this sauce as you would with any barbecue sauce. The
most common way is to apply it when the meat is done and
10 minutes before serving. Brushing the meat with the
sauce and caramelizing it slightly on the grill.
The BBQ Sauce in a jar for refrigerated storage
for up to 3 months.
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