Memorial Day is right around the corner. How I look forward to many meals centered around grilling! I love to make my own barbecue sauce mixing my favorite flavors, finding that right balance between sweet, savory and heat. This sauce is so simple to make combining many ingredients you would have in your kitchen except maybe for the blackberry jam, which you will love to have anyway whether its for this recipe or your morning toast and the haberno chile. If you can’t find a haberno, jalapeno would work fine too. I love this sauce on spare ribs, pork chops and chicken. Let the season begin with this sauce!
From by the bay, wishing you sweet and savory blackberry food memories!
Blackberry Barbecue Sauce
Makes 1 cup
- 1 cup ketchup
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dark brown sugar
- 4 tablespoons seedless blackberry preserves
- 1 teaspoon minced habanero chile
- 1 teaspoon sweet paprika
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon dry mustard powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne
Place all the ingredients into a saucepan and mix well. Simmer over a low heat for about 20 minutes, stirring occasionally until the sauce is slightly thicken. Use it immediately or place in a glass container and keep it in the refrigerator for up to a week.
Who doesn’t love a good peach? The summer peach season always seems too short. Right now is when you can find wonderful ripe peaches. Have you ever gone produce shopping and found yourself just carried away with the look and scent of some fruits and vegetables? This happened to me last week, when I was shopping and returned home with a few pounds of peaches. There I was in the kitchen wondering to myself what to do with my purchase. The answer was to create a peach themed meal. I started with a fresh peach and jalapeno barbecue sauce that I used with chicken. The barbecue sauce has a lovely clean taste with just a hint of sweetness with a slight bit of heat from the jalapeno. The sauce was perfect in combination with chicken on the grill. I proceeded to end the meal with a beautiful peach almond crostata. The crostata uses almond flour which really compliments the sweetness of the peaches and makes for a lighter and slightly softer crust. Both recipes are fresh, sweet and delicious. I suggest buying some peaches this weekend and giving these recipes a try, I’m sure you’ll enjoy them as much as I did.
From by the bay wishing you the peachiest food memories!
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Fresh Peach and Jalapeno Barbecue Sauce
2 1/2 cups fresh peaches, stoned and chopped
1/2 cup ketchup
1/4 cup peach preserves
1 tablespoon garlic, chopped
3 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 tablespoon jalapeno chopped
1 tablespoon lime juice
1/2 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days