I have been wanting to make this for a long time now and everytime that I buy the peaches for it, I eat them. I figure with Summer coming to a brutal halt in Sydney that there was no time like the present. It was so much easier than I thought it would be and it made a litre. I couldn’t find my 200ml bottles which was annoying but I will probably go through the litre bottle in no time!
My next personal BBQ sauce challenge will be raspberry BBQ sauce. I was given a bottle ages ago and absolutely adored it. I think that I will be making a lot more of my sauces after making this one. It was all in a single pot and I didn’t even have to take it out of the pot to blend it. I used a stick mixer to cut out using a food processor or a blender.
I used firm peaches and just peeled them like you would potatoes. It was much easier than blanching them and the result was fantastic.
For the first 10 minutes of cooking time, make sure you have a lid on the pot. It is important to break down the peaches a bit before the sauce thickens too much.
Then give it a good stir and let it form a thick stew like consistency. It will become a lovely deep orange colour and the peaches will be very tender and easy to blend. I do not have an exact timing for how long this keeps but assumably it is quite a while with the vinegar quantity. If anyone can shed some light on the used by issue though, it would be much appreciated!
Follow my lead. . .
Makes 1 litre
- 950g peach flesh, peeled
- ½ cup brown sugar
- ¾ cidar vinegar
- 1 birds eye chilli
- 1 small brown onion, diced
- 1 clove garlic, minced
- 3 teaspoons salt
- 2 teaspoons smokey paprika
- Place all ingredients into a saucepan and place the lid on top. Heat over a medium heat for approximately 10 minutes.
- Remove the lid and cook for a further 20 minutes, stirring every 5 minutes.
- Blend using a stick blender and funnel into a sterilised sealable glass bottle.