All this week I have been blogging about what we created in the kitchen on Sunday. By the end of the day we were tired. A good tired but also I briefly thought about Chinese takeaway. Only briefly! My husband mentioned that we should really use up the peaches we had bought from the farmer’s market before they go off. I had defrosted some chicken and we thought a BBQ sauce would hit the spot. Fortunately BBQ sauces are easy to put together! We still had to walk the dogs after all. 🙂
Of course it would need a bit of heat so out to the garden I went one last time for the hot peppers. As I mentioned earlier my fingers were burning! Which I mentioned on Facebook and a friend of mine who is a nurse said rubbing alcohol removes the pepper oils from your skin. I will make sure I have some on hand for this going forward! Not sure what you do if you get the oils in your eyes though.
So I gathered my ingredients together.
I heated up a bit of olive oil and sauteed a few cloves of chopped garlic, chopped bell pepper, half an onion, and chopped hot peppers.
Then I chopped up two peaches and a few tomatoes from the garden and added that to the mix.
I just love the colours in this dish! Add 4 T of apple cider vinegar and bring to a simmer then add 1/2 cup of brown sugar and stir well.
To finish off I added a spoonful of stone ground mustard and a heaping spoonful of tomato paste. A bit of salt and pepper and I was done. I didn’t add too many spices to this as I wanted the peach and veg to really stand out. In about 15 minutes I had a really good BBQ sauce ready to go.
To prep the chicken I used the Salt Lick dry rub on both sides and put them on the grill. Halfway through cooking I basted the chicken. Once it was done I spooned some more sauce over the chicken to serve.
It was a great light meal with grilled corn and some sauteed green beans my husband made.