Oh my goodness me, this is good.
Not surprisingly the recipe comes from peach country in the southern states of the US. To combine it in barbecued food is heavenly. You can add this as a side to grilled chicken or even flat mushrooms, but its best when brushed over pork, marinaded for a few hours, then baked or barbecued. Think chops, american-style spare ribs or pork scotch fillets.
I was doing just that when Iain popped over and he scored a jar of the stuff to take him, but only after suggesting it would go great on a cheese and ham sandwich – it’s got a great range.
This is such a versatile condiment to have in your pantry it seems crazy not to take advantage when peaches are at their best right now. The best bit? It’s cheap to make.
Makes 4 cups
You will note this does have a fair heft of chilli in it and I think it makes a terrific flavour – it mellows as it is cooked. However, chilli isn’t for everyone, so for a milder flavour, halve the chilli powder and omit the chilli sauce completely.
- 500g very ripe peaches, or 800g tinned peaches, drained
- 2 onions, finely diced
- 2 cloves garlic, finely diced
- 1 cup (150g) soft brown sugar, firmly packed
- ½ cup (125ml) tomato sauce
- 400g tin diced tomatoes
- sea salt
- ¼ cup (60 ml) chilli sauce
- 1 tsp chilli powder (use chipotle chilli if you have it)
- 1 tbsp fresh grated ginger
- 1 tsp smoked paprika
- ¼ cup (60 ml) rice wine vinegar or cider vinegar
- ½ cup (125 ml) treacle or golden syrup
If you are using fresh peaches: Bring a saucepan of water to the boil then turn the heat off. Score a small cross in the base of each peach and place them in the hot water for 1 minute. Peel the skins off the peaches. Chop up the peaches and set aside.
Heat 1 tablespoon of oil in a large saucepan over medium heat. Sauté the onions for 5-7 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the peaches and remaining ingredients and cook, uncovered, over a medium heat for 1 hour until sauce is thickened and reduced by one third.
Preheat the oven to 140°C. Place clean jars and lids in the oven for 20 minutes.
Remove the sauce from the heat and cool for 15 minutes. Blend the sauce with a stick blender then push the sauce through a sieve to make a very smooth sauce.
Pour the sauce into hot jars, wipe the rims and seal with hot lids. As the sauce cools, the lids will pop and deflate and create a firm vacuum seal.
Store in a cool dark cupboard for up to three months. Once opened, store in the fridge and use within three weeks.
$5.50 for 4 cups