Peach Chipotle Barbecue Sauce Recipe

Chris Blobaum, the chef at Atlanta, Georgia restaurant Article 14 has figured out a novel way to use the seasonal abudance of peaches in the unexpected blend of sweet, tangy and spicy in the restaurant's peach chipotle barbecue sauce.

“While working in South Carolina, I was privileged to an abundance of peaches – and great barbecue. When peaches were in season, we would create all sorts of recipes with the fruit – peach bellinis, grilled peaches wrapped in prosciutto –  the possibilities were endless. That’s when I created this recipe for the peach chipotle barbecue sauce. I think peaches work well in savory items because of the different levels of flavor you can get – the sweetness of the peach is very complimentary to a smoky, salty barbecue. The peach flavor works well with the spiciness in the sauce too.”

Like any Southern recipe worth its salt, the barbecue sauce starts with bacon. But with more and more Southern restaurants paying homage to the diversity of cultures that define the modern South, these inventive sauce becomes multiculti with the inclusion of chipotle peppers.

• 1 cup bacon, small dice
• 1 cup onion, small dice 
• 2 each garlic cloves, minced
• 3/4 cup ketchup
• 3/4 cup orange juice, fresh
• 3/4 cup brown sugar, packed
• ½ cup peaches, rough chopped
• ¼ cup malt vinegar
• 4 each dried chipotle peppers, seeded and chopped
• 1 teaspoon paprika
• 1 tablespoon Dijon
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste

Method:

Sauté bacon, onion and garlic in a wide pot over low heat preferably with a diffuser (cast iron plate), until bacon begins to crisp.

Add in remaining ingredients and stir until incorporated.

Slowly bring the sauce to a simmer, stirring every 5 minutes.

When sauce is close to consistency, carefully pour into a blender and puree.

Return to pot if necessary to reduce further.

Adjust seasoning accordingly, then cool.