Diet: Vegetarian, Gluten-Free, Vegan, Dairy Free
Peaches are packed with vitamin C and are high in potassium. A summer staple when it comes to preserves and baking, this recipe offers a savory twist. Mixed with beets, peaches are the perfect combination of earthy and sweet flavors for a BBQ sauce base.
The lesson to take away from this recipe is that once you have the basic sauce, similar to a ketchup-tomato based sauce, the seasoning can be as simple or complex as you like. Toss in a jalapeño during the mixing process or a few drops of liquid smoke. Add smoked paprika or dry mustard. It is as delicious drizzled on fresh grilled veggies as it is on smoked salmon.
Ingredients
- 1-2 small beets
- 2 ripe peaches
- 1 ripe apricot
- 1 clove of garlic
- 1 teaspoon honey
- 2 Tablespoons molasses
- 1 teaspoon Worcestershire sauce
- ½ Tablespoon cider vinegar
- 1 Tablespoon Dijon mustard
- 3-6 crushed pink peppercorns
- Salt to taste
Directions
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Peel beets and gently remove skins from peach and apricot and discard.
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Grate beet and garlic clove and remove pit peach and apricot.
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Add all of the above to blender or food processor and mix until smooth.
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Mix in honey, molasses, Worcestershire sauce, cider vinegar, and mustard.
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Add spices and salt to your taste.
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Keep refrigerated for up to 1 week.
Recipe Notes
A chunkier consistency can be achieved with simply hand mashing the ingredients.