Friday, June 6, 2014
4 tbsp. butter
1 c. chopped yellow onion (1/2 large onion)
2 tsp. minced garlic (3 cloves)
1 c. B.R. Cohn California Golden Balsamic Vinegar
3/4 c. brown sugar (packed into measuring cup)
2 tbsp. honey
1 1/2 c. tomato ketchup
1 ½ c. diced peaches (2 large peaches – leave skin on)
1 tsp. liquid smoke
½ c. water
1 tsp. Kosher salt
In a heavy bottom pot add butter, onions and garlic and sweat until over low heat until the onions are translucent and lightly browned. Then add remaining ingredients and simmer 15 to 20 minutes over lower heat.
Cool and place in a blender. Pulse a few times to remove large chunks. Try not to puree – leave some chunks of peach showing.
Serve with barbecued chicken or pork chops or ribs.
Can be stored refrigerated for 2 weeks or more.
1 ¾ c.