Peach and Chipotle Barbecue Sauce
Photography by Olivia Galletly.
This sweet and spicy sauce is a great accompaniment to any summer barbecue. Serve with burgers, grilled meats or prawns.
INGREDIENTS
2 tablespoons olive oil
1 tablespoon butter
2 onions, sliced
2 teaspoons smoked paprika
1½ teaspoons ground cumin
½ teaspoon chilli flakes
6 cloves garlic, chopped
400-gram tin tomatoes
410-gram tin peaches, drained and rinsed
3 tablespoons chipotle hot sauce
¼ cup Worcestershire sauce
1 tablespoon brown sugar
¼ teaspoon salt
200ml boiling water (see Cook’s note)
salt and cracked pepper
METHOD
Heat the olive oil and butter in a large saucepan over a low-medium heat. Add the onions and fry until golden. Add the paprika, cumin, chilli and garlic and fry until aromatic, about 2 minutes. Add the tomatoes, peaches, chipotle hot sauce, Worcestershire sauce, brown sugar and salt. Cook over a low heat for 1 hour, stirring occasionally.
Spoon the sauce into a food processor or blender and blitz until completely puréed. Return to the pot and add the boiling water. Simmer for 10 minutes then set aside to cool. Season to taste.
Cook’s note: For a thinner sauce, add a little extra water.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!