When you've had your fill of ripe peaches eaten out of hand, peel the rest for this fruity-tangy sauce. Brush it on grilled pork or chicken toward the end of cooking, and serve extra on the side. And who could say no to a dab of leftover sauce on a cream cheese — topped cracker?
Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.
Recipe information
Total Time
1 hour
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
Step 2
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
Step 3
Purée in a blender (use caution when blending hot liquids).
