• 5 medium size ripe peaches
  • 3 large garlic cloves
  • 2 shallots
  • 2 TBSP MyOlive Green Chili olive oil
  • 3/4 cup MyOlive Peach White Balsamic vinegar
  • 1/2 cup brown sugar, packed
  • 1/4 cup tomato paste
  • 2 TBSP of grainy Dijon Mustard (suggest our Salem's hot mustard)
  • 1 TBSP of Worcestershire sauce
  • 2 tsp of smoked paprika
  • 1/2 tsp of ground nutmeg
  • 1 tsp of sea salt
  • 1/2 tsp of ground black pepper

Directions :

  • Peel and Chop the peaches into 1/2 inch pieces and set aside
  • Mince the garlic and shallots and place them in a large, heavy bottomed saucepan with the oil
  • Saute over medium heat until soft and slightly brown (3-5 minutes)
  • Pour in the peach balsamic, scraping off any bits that are sticking to the pan; add the brown sugar, tomato paste, mustard,
  • Worcestershire, paprika and nutmeg. Season to taste with salt and pepper. Mix well .
  • Add the peaches and bring everything to a boil; turn down the heat and let simmer, uncovered, for 30 minutes or until the sauce is thick and the peaches are soft. 
  • Remove from heat and allow to cool. Puree with an immersion blender or in batches in a traditional blender. 

This will keep in the fridge for up to 2 weeks.

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(Recipe) Peach Barbecue Sauce

  • Product Code: recipe
  • $0.00

Tags: (Recipe), Peach, Barbecue, Sauce

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