Can you imagine going through a summer without fresh peaches, U-pick strawberries or a backyard barbecue?
I can’t either! That’s why I’ve created a BBQ sauce perfect for the season. It reminds me of the warm weather days spent sitting under my parents’ fruit trees, a sauce that uses the natural sugars of those sweet summer gems. It’s easy to prepare and will give pork, beef ribs, spit-roasted chicken or veggie-meat kabobs (my favorite!) a smoky BBQ zing. I’ve added ginger, apple cider vinegar and savory-hot chipotle peppers to offset the fruit sugars and brown sugars, and I think you’re going to love it!
Did you know that one acre can grow up to 50,000 pounds of strawberries? The Romans used these berries to treat everything from depression to bad breath. Peaches have been cultivated in China as early as 6,000 B.C. A member of the rose family, peaches have both detoxifying benefits and anti-aging properties. When I was a kid sitting under the trees, all I knew was they were full of sweet yumminess!
Trust me, make a big batch of this sauce, and then brush or “mop” this tasty addition to grilled meats throughout the summer. Your family and guests may relive some memories of their own, too!
Summer BBQ sauce
2 cups peaches, pitted, skin on and rough chopped
2 cups strawberries, ripe, stem off
¼ cup chipotle chiles; store-bought canned with adobo sauce included, chiles chopped fine
½ cup ketchup, any brand
1 cup chopped onions, yellow or white
1½ cups brown sugar, light or dark brown
2 tablespoons fresh ginger, peeled and chopped
½ cup apple cider vinegar
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
Salt and pepper to taste
In a three-quart or larger sauce pot, simmer all the ingredients for about 10 minutes. Cool down to room temperature, then blitz in a blender until smooth. Sauce keeps in the refrigerator for up to 10 days, or freeze in a ziplock bag for up to one year.
Makes approximately 1 quart.
Perry Mascitti is the executive chef at Tulalip Resort Casino. Mascitti manages nearly 200 kitchen staff, including chefs, sous chefs and cooks. He’s been at Tulalip since 2007 and has more than 33 years of culinary experience.