Peach and Chipotle Barbecue Sauce
Photography 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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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.