Florida's Peach Season
Northeast Florida farmers and home gardeners alike can harvest fresh peaches with varieties specific to the area.
Easy
30 MIN
Once the peaches are grilled, this sauce comes together in minutes and is a perfect companion for grilled meats like chicken or pork chops. You can also roast the peaches and onions to maximize flavor without using a grill.
Ingredients
SERVINGS: 1-1/2 Cup(s)
- 3 fresh peaches, pitted and sliced into wedges
- 1 large yellow onion, sliced in rings
- Oil for cooking
- 1 (6-ounce) can tomato paste
- 1/2 cup apple cider vinegar
- 1/2 cup dark brown sugar
- 3 datil (or habanero) peppers, minced or 1 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
1. Brush peach wedges and onion rings with oil and cook over a hot grill. You want the peaches and onions cooked thoroughly and with a lot of color, so don’t be afraid to let them sit on the grill and allow some charring to happen. The color lends a lot of the grilled flavor, just like meat. If you aren’t grilling, turn the oven up to 500° and roast the oil-coated peaches and onions until soft and brown around the edges. Remove from heat and place in a bowl with a lid or cover with plastic wrap and allow to steam.
2. Add remaining ingredients to a saucepan and cook on medium-low heat just until the sugar is fully dissolved. Add all ingredients to a blender, and slowly work up to full speed, blending until completely smooth, about 2-3 minutes, occasionally scraping down the sides. Add a little water as needed to create the consistency you want and adjust the seasoning and spice level to your tastes.
3. Store in a tightly sealed container in the refrigerator for up to 1 month.
KNOW YOUR FOOD
