I spent today reading through someone journal and kind of working, but really mostly reading. They have a fantastic site, and I cheerfully admit to having printed out several recipes to try later 🙂
This recipe reminded me of one that I discovered in Good Housekeeping magazine I don’t even know how long ago. It’s amazing as a pork or lamb marinade, and even more so as a dipping sauce. You might like it!
Chipotle Sauce Recipe Ingredients
- 1 yellow onion, diced (about 1/2 cup)
- 2 tbsp minced garlic (about 10-12 cloves)
- 2 tbsp extra virgin olive oil
- 2 1/2 lb (6-8) medium ripe unpeeled peaches, pitted and coarsely chopped
- 1/2 cup packed brown sugar
- 1/4 cup light-colored corn syrup
- 1-2 tbsp chopped chipotle peppers in adobo (more if you like it REALLY hot!)
- 1 tsp salt
- 1 tsp 4-peppercorn-&-allspice
- 1 tsp cayenne pepper
How to Make Peach Chipotle Ketchup
In a large flat-bottomed pot, sweat the onions slowly in a little bit of olive oil until soft and translucent (about 20 minutes). Add the rest of the ingredients to the pot, and stir to combine. Bring the mixture to a boil, stirring often so that the sugars don’t burn.
Also Try: Simple Tuna Patties Recipe
Reduce the heat, and simmer the mixture uncovered for about 20 minutes, until the liquid is reduced a bit. The recipe didn’t say how much, but just aim for ketchup consistency and you can’t be far off!
Remove from the heat, and cool to lukewarm. Blend in a blender or use a stick blender until smooth. Jar or otherwise preserve for later.
4 Peppercorn & Allspice
- One part black peppercorns
- One part white peppecorns
- One part red peppercorns
- One part green peppercorns
- One part whole allspice
Place peppercorns and whole allspice in a ziploc baggie. Pound kind of gently with a mallet or hammer to break the allspice, as it is too hard for a spice grinder to break by itself. Transfer the pepper and allspice into a spice grinder or in my case, coffee bean grinder and grind until smooth and uniform. Use in new and nifty ways.