Thursday, October 13, 2011

Chicken with Spicy Peach BBQ Sauce/Salsa



Ok, so I stuck with the name BBQ sauce for this as that is what Lisa called it.  However, I would call it more of a peach salsa.  Really though, it doesn't matter what it is called.  It is awesome.  Seriously the best sauce I've made. 



I made it for the chicken the first day and we loved it. Then for the rest of the week, I proceeded to slather everything I ate with it.

I used it on salads, eggs and potatoes.  It was wonderful on just about everything.



I've actually made this twice now.  The first time I made it, it was spicier.  The batch I have in the refrigerator now is more sweet.  Both are good but I liked the spicy better.  You can adjust the amount of red pepper or tabasco to how spicy you'd like it.




Spicy Peach BBQ Sauce Recipe
Adapted from Sweet as Sugar Cookies

4 cups peaches, chopped, pitted and peeled (1 lb. 3 oz)
1 red pepper, chopped (5 oz)
1/2 onion, chopped (5 oz)
2 tbsp. garlic, minced
3/4 cup & 1 tbsp. honey
1/2 cup white vinegar
2 tsp. worcestershire sauce
2 1/2 tsp. red pepper flakes
1 1/2 tsp. tabasco sauce (I used chipotle flavored)
1/2 tsp. salt

Combine all ingredients in a large pot.  Bring to a boil then reduce to medium high heat and cook for 25 minutes. Puree with a hand stick blender or carefully put in a food processor and process a few times, keeping it still slightly chunky or to desired consistency. 

One Year Ago...







Blueberry Syrup Topping for pancakes




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

5 comments:

  1. I really love peaches in savory applications and so I'm sure I'd love this! Totally eat-with-a-spoon-able.

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  2. Oh wow this would be wonderful on just about everything I am sure! It sounds delicious and like Joanne said it looks spoon-able!

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  3. Hi Debbi,
    This looks so good. I would just love that Salsa.
    Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!

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  4. yum! i like the idea of putting it on eggs too! thanks for linking to foodie friday. -nyoa

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