I love savory spicy BBQ sauce especially if it is made with Masumoto Peaches.
Our friends Cindy and Ed Beck shared their tree with us!
Masumoto Farms is an organic peach farm near Fresno in Northern California. It has been in his family for generations.
Mas and his peaches, as well as his two books are delicious. Epitaph for a Peach and Wisdom Of the Last Farmer are absolutely two of my favorite books. His connection to his family and land are awe-inspiring!
Mas and his family share their heirloom peaches with a select group of people who adopt an heirloom peach tree for the year and then get the opportunity to pick from the tree over the course of two weekends in late July and Early August…My husband and I went with the Beck’s two years ago & their tree was right next to the Whole Food tree.
The first bite of that peach in the hot August sun was a revelation! It is imprinted on my taste-buds forever, Just like a first kiss (:
Masumoto Peach and Habanero BBQ sauce: Makes 6 pints of sauce
If you can get Masumoto peaches from Whole Foods buy them, but any fresh ripe peach will make great sauce. You may even be lucky enough to have your own peach tree!
The following recipe includes Mas peaches, picked and shared by my peachy friend, Cindy Beck, and habanero peppers from my garden.
It is a little bit sweet and a little bit spicy (humm, sounds like someone I know) and perfect with Pork of any cut.
You will need pint canning jars, a canning kettle, tongs, canning funnel,
BBQ Sauce ingredients:
5 pounds of ripe peaches, skin removed and cut into thin slices
2 large Habanero chili, finely minced.
Use Caution and wash your hands immediately after handling these..they are hot!!! Wear gloves if you have them.
1/2 c. unsalted organic butter
1 large white onion, chopped into 1/2″ dice
4 cloves garlic, minced
1/2 c. maple sugar
1/2 c. dark brown sugar
1/4 c. dark Grandma’s molasses
1/2 c. Bragg’s apple cider vinegar
2 Tsp. smoked chipotle chili in adobe sauce, slightly chopped with the sauce
To peel the peaches:
Start a large pot of boiling water. wash the peaches gently. Place the peaches 6-8 at a time in the gently boiling water and let poach for one minute. Immediately transfer to a bowl of ice water. The skins will slip off easily and you will get the most peach flesh! Do this with all of your peach until they are all skinned.
In a dutch oven melt 1/2 cup of unsalted butter over medium heat. add the onion, habaneros and garlic, saute for five minutes until the onion is slightly translucent. Slice your peaches directly into the pot and stir together with the other ingredients. Add everything else and cook for thirty minutes on a slight simmer. The peaches will soften and cook down in volume.
Meanwhile, place your canning kettle on a large burner, filled with water to the water line at the top, about two inches from the lip of the pot. bring the water to a boil. lower the jars in the jar rack into the boiling water , add the lids and rings & sterilize the pint jars for five minutes.
Remove to a clean towel on your work surface. Ladle the hot BBQ sauce into the jars , be careful to fill only to the first line. I use a ladle and a funnel with a large opening. Leave room for the liquid to expand in the jar when you put the seal on.
carefully remove the hot seals and rings from the hot water and place on the jars. do not over tighten the caps.
Bring the water back to boiling in the canning kettle.
Place the filled jars into the rack and lower back into the kettle.
Boil for five minutes. You will hear the jars start to pop. Remove them from the water to your towel again and let them cool to room temperature. Tighten the rings after they are cool and store in the refrigerator until ready to enjoy.
I like to purchase a high quality pork shoulder and put it into the crock pot with this sauce..Let it simmer all day……. Great served with homemade cornbread and a large arugula salad..
Mas, Cindy and I.. A very special & treasured farm adventure!