BBQ Batch #005
The BBQ sauces are really starting to heat up. This batch features homegrown scotch bonnet peppers as the star of the show, with a supporting cast of sweet peaches and pineapple.
The fruit pairs particularly well with the scotch bonnet, which has some notes of tropical fruit itself. Throw in some apple cider vinegar and spices, brown sugar, agave, and even more pineapple juice, and you’ll end up with an ideal sweet heat tangy sauce that’s perfect for dressing up your next BBQ meats (or veggies).
The sauce should keep for about a week or two in the fridge, but since it’s so addictingly good, you probably won’t have to worry about that.
Details
- ~20 minutes prep
- ~40 minutes cooking
- ~yields: ~3 cups
Grocery List
- 1 tbsp olive oil
- 1 small onion, minced
- 2 cloves of garlic, minced
- 1 tsp grated ginger
- 3 cups of frozen or fresh peaches
- 1 cup of fresh pineapple
- 1 cup of pineapple juice
- 1 tbsp lime juice
- 1 cup of tomato sauce
- 1/3 cup of brown sugar
- 1/3 cup of agave
- 1/3 cup of apple cider vinegar
- 2 tbsp molasses
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- ~2 finely chopped scotch bonnet peppers, seeded
- Salt and pepper to taste
Step-by-step
- In a large saucepan, heat oil over medium heat. Add in onion and cook until soft, around 5 or so minutes.
- Then add in the garlic and ginger and cook for an additional minute.
- Next, stir in the peach slices, pineapple chunks, pineapple juice, tomato sauce, brown sugar, agave, molasses, lime juice, vinegar, Worcestershire, mustard, and salt and pepper.
- Bring to a boil, then reduce heat to a low simmer. Continue to cook until peaches and pineapples have completely softened (about 40 or so minutes). Make sure to stir occasionally while simmering.
- After about 40 minutes of simmering, puree the sauce with an immersion blender until smooth. Strain to remove any skins or chunks, then transfer to a jar and or use right away on your favorite BBQ recipes!