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olive oil, shallots, garlic, rhubarb, peaches, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, habanero hot sauce
Category
Chips and Dip
Cook Time
15 minutes
We featured this sauce in our July 4th BBQ spareribs recipe, but we had to single it out because it’s just so damn delicious. Capturing the flavors of summer with a nice kick of habanero pepper, this sauce is tasty not only for ribs, but atop just about any protein! Heck even tofu for you vegetarians and vegans out there! Keep it chunky or purée it, it’s up to you. You’ll definitely want it in your Summer BBQ arsenal. (And make extra so you can freeze some to carry it on into fall and winter too!
Ingredients
2 tablespoons extra virgin olive oil
1–2 small shallots, minced
3 cloves garlic, minced
1 cup fresh rhubarb, sliced into ¼-inch pieces
1 ½ cups peaches, cut into wedges
¼ cup apple cider vinegar
¼ cup ketchup
¼ cup light brown sugar, packed
3 tablespoons Worcestershire sauce
1 teaspoon habanero hot sauce
1 teaspoon sea salt
Directions
Heat the extra virgin olive oil over medium heat in a large saucepan. Add in the garlic and shallots and cook for 2–3 minutes until soft, stirring frequently.
Add in all the remaining sauce ingredients and stir well.
Reduce heat to simmer, and let cook for 12 minutes, stirring from time to time.
Remove from heat and then mash the peaches and rhubarb with a potato masher. Give the sauce a good stir*. It’s ready to go!
Recipe Note
Pro Tip:
If you prefer your sauce smooth rather than chunky, feel free to purée it.