Georgia Peach & Vidalia BBQ Sauce
Sweet Georgia peaches, Vidalia onions and habanero come together in a smoky, tangy homemade BBQ sauce for chicken, pork, fish and vegetables.
Equipment
- disposable gloves
Ingredients
- 1 teaspoon avocado oil
- 1 ½ cups Vidalia onion sliced (about 1 medium sized onion)
- 1 ½ pounds fresh ripe GA peaches roughly chopped (about 3 cups)
- 1 habanero chili rough chopped (stem removed, as well as seeds, if desired)
- 1 teaspoon tomato paste
- 1 teaspoon Dijon mustard
- ¼ cup light muscovado sugar
- ½ cup white balsamic vinegar
- Pinch ground cinnamon
- Pinch ground cloves
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- In a large saucepot, heat 1 teaspoon of avocado oil on medium heat. Add 1 ½ cups sliced Vidalia onion and cook covered for 6 minutes, or until tender, but not caramelized, reducing heat if needed.
- Core 1 ½ pounds of fresh peaches and roughly chop them. Add them to the pot along with 1 roughly chopped habanero chili (stem removed, as well as seeds, if desired). It's recommended to wear disposable gloves while handling the chili. Also add 1 teaspoon each of tomato paste and Dijon mustard, ¼ cup muscovado sugar, ½ cup white balsamic vinegar, a pinch of ground cinnamon and cloves and sea salt and freshly cracked black pepper to taste.
- Cook on medium low for 15 minutes until the peaches are completely tender, starting to break down, and the liquid in the pan is slightly reduced instead of watery.
- Blend the sauce in a blender or food processor for 30 seconds until completely smooth. Check for seasoning, let cool and store in an airtight container in the refrigerator until needed.
Notes
Note: Check FAQs for more information about when and how to apply the sauce when grilling.