Jumping on the fresh fruit bandwagon, I’ve got another summer fruit recipe coming your way! I have waxed poetic about my love of bbq several times on this blog. But you know what is especially delicious with grilled meat? Barbecue sauce! I love all styles of barbecue sauce: vinegar based, tomato based, spicy, Asian style… the list goes on and on.
Using fruit in the sauce gives it a lovely sweetness and grilling the ingredients adds a smokey flavor profile. This barbecue sauce is also spicy from the jalapeno and Asian-inspired with the presence of soy sauce. With no added sugar, it’s great for those who are looking to cut down on refined carbs. So good!
2 medium peaches, halved and pitted
1/2 onion, peeled and cut through the root end
2 tablespoons olive oil
1 jalapeno pepper
½ cup soy sauce
2 tablespoons tomato paste
1 1/2 tablespoons rice wine vinegar
2 teaspoons fish sauce
2 cloves garlic
1 tablespoon minced ginger
Freshly ground black pepper
Brush the olive oil on the cut surface of the peaches and onion. Place the peaches, onion, and pepper on a hot grill and cook 2-3 minutes per side. Roughly chop the grilled peaches and onion, and discard the stem end of the onion. Trim off the stem of the jalapeno and remove the seeds and ribs (unless you want the extra heat). Toss the peaches, onion, jalapeno pepper, soy sauce, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and a few grinds of freshly ground black pepper into a high speed blender or food processor and puree until smooth. Pour the sauce into a saucepan and bring to a boil over high heat. Lower the temperature to medium low and simmer for 5 to 10 minutes or until slightly thickened. Serve with your favorite grilled meats and vegetables!