BBQ sauce

Hot and Fruity Barbecue Chicken

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Around this time of year, when BBQ season is in full gear (at least where I live), you might be in need of a new barbecue sauce.

It gets a little boring to flavor chicken and fish and whatever else you put on the grill the same way over and over.

Besides, with so much fresh, local fruit available, it’s the perfect time for a peach/nectarine/plum based sauce.

So, here one is. It’s a little jazzed up with chili pepper, but is not overly spicy.

Hot and Fruity Barbecue Sauce

  • 4-5 ripe peaches or nectarines, peeled

  • 2-4 ripe plums

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 1 large clove garlic, finely chopped

  • 1 serrano pepper (or other small chili pepper), deseeded and chopped

  • 1-1/4 cups ketchup

  • 1/3 cup orange or other fruit juice

  • 1/4 cup cider vinegar

  • 1/4 cup honey

  

Remove the pit from the peaches, chop the flesh and place it in a bowl. Cut the plums in half, remove the pit and scoop out the flesh. Add it to the peaches. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook for one minute. Add the garlic and chili pepper and cook for another minute. Add the fruit, ketchup, juice, cider vinegar and honey. Stir to blend the ingredients thoroughly. Cook over low-medium heat for about 30 minutes, stirring occasionally, or until thickened. Let cool. Puree in a food processor. Taste for seasoning and add salt to taste.

Makes about one quart