FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES
This sauce is spicy but not off the charts. Incendiary habaneros are known for their floral, fruity flavor, if you can keep the heat under control, as we do here. The fruitiness of the chile mates well with lush fruits like summer peaches.
Charred Habanero-Peach Barbecue Sauce is a delightful combination of smoky, sweet, and spicy flavors that make it a perfect accompaniment for grilled or smoked pork. This sauce gets its unique character from the charred habanero chile and onion, which infuse the sauce with a smoky depth. The addition of fresh, ripe peaches brings a delightful sweetness and fruity note that balances the heat of the chile.
To create this sauce, the habanero chile and onion are charred in a cast-iron skillet, which not only imparts a smoky flavor but also helps to mellow the intensity of the chile. After charring, the ingredients are pureed with peaches and water in a food processor to form a smooth base. The sauce is then enriched with brown sugar, Worcestershire sauce, cider vinegar, ground cumin, and kosher salt, creating a harmonious blend of sweet, tangy, and savory elements.
Once the ingredients have simmered and thickened, the Charred Habanero-Peach Barbecue Sauce is ready to serve. Its bold flavor profile adds a zesty kick to grilled pork chops, ribs, or pulled pork sandwiches. The versatility of this sauce allows it to complement various grilled meats, making it a beloved choice among barbecue enthusiasts.
With its rich taste and delightful blend of flavors, Charred Habanero-Peach Barbecue Sauce elevates any pork dish to a new level of deliciousness. Whether used as a marinade, glaze, or dipping sauce, this homemade creation is sure to impress with its perfect balance of smokiness, sweetness, and spice. Stored in the refrigerator, the sauce can be enjoyed for several weeks, making it a convenient and delightful addition to your barbecue arsenal.
MAKES: ABOUT 2 CUPS
INGREDIENTS:
- 1 fresh habanero or Scotch bonnet chile
- ½ medium onion
- 1 pound peaches, peeled, pitted, and chopped
- ¼ cup water
- 3 tablespoons brown sugar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon cider vinegar or other fruit vinegar
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt or coarse sea salt, or more to taste
INSTRUCTIONS:
- Warm a small cast-iron skillet over high heat. Place the habanero and onion in the skillet. Turn each with tongs until somewhat charred on all sides, about 5 to 10 minutes. Be cautious and avoid standing directly over the chile while its potent fumes are released. The onion will soften somewhat, but the goal is just to get char on all surfaces. Remove from the heat and set aside to cool.
- Once the charred ingredients are cool enough to handle, don rubber gloves and cut out the chile’s stem and seeds, then discard them. Cut the onion half into several pieces.
- Transfer the habanero, onion, peaches, and water to a food processor (this can be done in batches if needed). Puree the mixture until smooth, then pour it into a saucepan. Add the remaining ingredients (brown sugar, Worcestershire sauce, cider vinegar, ground cumin, and salt) and bring the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer until it thickens and becomes sauce-like, which typically takes about 25 to 30 minutes.
- Serve the sauce warm or at room temperature on or alongside cuts of pork. If you have any leftovers, store the sauce in a covered container in the refrigerator, where it will keep for several weeks.
