August 20, 2012
chipotle peach bbq sauce
It's time for seconds peaches!!! You know... the peaches that are discounted because they are a slightly less pretty than all the other peaches? We were especially lucky this year to receive a whole box of seconds peaches for free from a friend with a connection in Palisade, Colorado. (thanks friend!)
So what did we do with a whole box of peaches? First we gorged ourselves. Then I set a handful aside for peach crumble to be made later this week. Then I weighed, sliced, and froze peaches putting 2.5 lbs of peaches per freezer bag because supposedly that should fill a pie. Then I made chardonnay peach preserves (more on that soon) and this chipotle peach bbq sauce.
I based my recipe on local kitchen's peach cascabel bbq sauce. There are many things I will do with this bbq sauce. First, I had to put it on a bbq tofu sandwich: tofu baked in olive oil, balsamic, tamari, and maple syrup, topped with micro greens and fresh garden tomatoes all on a seeded baguette smeared with chipotle peach bbq sauce. Next up, pizza with pulled jackfruit!
3 lbs. seconds peaches (4 c. peach puree)
1/2 c. apple cider vinegar
3 dried chipotle peppers
1 dried thai chile pepper
1/2 c. onion, chopped
1/2 c. honey
2 T. black strap molasses
1 t. garlic powder
1 1/2 t. vegan Worcestershire sauce
1 1/2 t. salt
Yield: 3 pints
Lightly slice an X on the bottoms of the peaches. Boil for 1-4 minutes or until the peaches bob to the top. Remove the boiling peaches with a slotted spoon and dunk them in ice water. Pull off the loosened skin. Cut off any icky scrapes or bruises. Don't be stingy! Spoiled bits could ruin the shelf life of the whole batch. Chop up the remaining good stuff and remove the pits. Throw the processed peaches into a sauce pot over medium heat with the apple cider vinegar. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Add the remaining ingredients and simmer for 30 minutes. Puree and refrigerate. Or if you like, you can can it in a boiling water bath.