peach barbecue sauce

I have an abnormal love of barbecue sauce.

It goes on everything.

Even pizza.

So when Adam wanted to try making our own at home, I was elated.  An unending supply of barbecue sauce at my fingertips?  This was the life.

If you share my feelings you’ll probably want to whip this up right away.

And put it on everything from chicken wings to pork chops.

And grilled asparagus.

And garlic-basil pasta.

 

Peach Barbecue Sauce

2 slices of smoked bacon

2 sprigs of fresh thyme

Extra-virgin olive oil

1/2 onion, peeled and diced
3 garlic cloves, peeled
and minced
2 cups ketchup

1 cup peach preserves

1/4 cup brown sugar

1/4 cup molasses

2 tablespoons apple cider vinegar
1 tablespoon dry mustard

1 teaspoon ground cumin

2 teaspoon ground paprika

Freshly ground black pepper to taste

 

Wrap the bacon slices around the sprigs of thyme and tie with kitchen twine to make a bundle.  Heat two tablespoons of olive oil in a saucepan and saute the bacon/thyme for about 5 minutes.  Remove the bundle and untie to release the thyme sprigs.  Add a little bit of the thyme back into the saucepan.

 

Add the onions and garlic, saute for about 5 minutes until transparent but not browned.  Add the remaining ingredients and simmer on low for about 20 minutes.  Remove the saucepan from heat and place in the fridge for 2-3 hours once cooled.

Use generously on everything.

Our current favorite?  Pork chops seasoned with cayenne pepper and basted with peach barbecue sauce.

 

5 comments
  1. I’m lying in bed and technically I’m about to sleep… but now i need to get up again to fix me some sandwich cause this picture made me sooo hungry.

    this looks amazing!

  2. i feel like this would make me like eating meat more. i’m not a vegetarian, i’m just too lazy to chew. yes, you read that correctly.

Leave a Reply to Megan

Your email address will not be published. Required fields are marked *

You May Also Like

weekend

Our internet went out this weekend. Which was a blessing in disguise. Realized of course, after I spent…
Read More