Nothing says summer to me like Peaches do. I'm lucky my friends own a peach orchard, so I can literally eat them till I'm sick. This year they made it into my favorite Peach Jalapeno BBQ Sauce, jam is already in the pantry and a crazy good pizza recipe was created, that I just may not share. Fine I'll share if you do me a favor.
My birthday is coming up right around the corner, and I was hoping in lieu of gifts you wouldn't mind making me a pretzel. Miss Foodiva threatened (okay, maybe asked politely) that we have a pretzel challenge. She even went as far as to imply that she was going to kick my pretzel cooking ***. Do you really believe anything I say at this point?
The rules, well there are none. So if you love me, make me a pretzel and post it on Sunday August 14, 2011. Send me a link and I will link us all up in another post. If you love me even more, I'll give you my address and I'll be waiting for the postman to arrive with that bottle of Patron Silver and some gourmet chocolates. If you need a basic pretzel recipe you can refer to this recipe. You can fill them or not, use your imagination.
Peach and Jalapeno BBQ Sauce
8 large yellow peaches
2 tbsp. unsalted butter
1/2 cup red onion, chopped finely
1 jalapeno, seeded and chopped finely
3 tbsp. apple cider vinegar
4 tbsp. brown sugar
1/2 cup catsup or tomato puree
1/4 tsp. chipotle powder (or you can sub paprika)
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
To get the skins of the peaches for slicing, you will need to put a pot of water on to boil. Cut an X in the bottom of each peach and place in the boiling water for a couple of minutes. Remove from the boiling water and place into a large bowl filled with ice water. Once cooled, peel and cut the peaches.
In a large skillet melt butter on med-low heat. Add onions, cook 5 minutes or until softened. Add jalapeno, cook 2 more minutes. Add peaches, cook 5 more minutes. Add vinegar, brown sugar, catsup, paprika or chipotle powder, cayenne, salt and pepper, stir and reduce heat to simmer for 20-25 minutes until nicely thickened.
I run an immersion blender in mine to make it a little smoother. But it is also good chunky. This sauce is pretty spicy, so you could only put in 1/2 of the jalapeno if you wanted to tame it a bit.
I used this for the pulled pork I made the other night, I will have that one up really soon.