Peach BBQ Sauce, Apricot Chutney & Nectarine Salsa

Dozens of sweet and juicy stone fruit varieties are now ripe and ready at the farmers markets. White, yellow, and donut peaches from South Carolina, Georgia and Southern California. Sun Grand and Double Delight Nectarines from Central Valley. Blenheim Apricots from Washington, California and Utah. For the ripest ones, breathe in their intoxicating aroma and dig in, trying not to let any of those sweet juices drip down your arm. For the firmer ones, split and pit them, rub a little oil on them, and throw them on the grill to caramelize the sugars, creating almost a jammy flesh.

For a real treat, take these perfect in season fruits and make a Peach BBQ Sauce, Apricot Chutney or Nectarine Salsa to go with your favorite pastured pork cut.  

(each recipe makes 6 Servings or 2 Cups)

PREP TIME & INGREDIENTS:

Peach BBQ Sauce

Preparation time: 15 min
Cooking time: 35 min
Total time: 50 min
Difficulty: easy

INGREDIENTS:
1/2 cup extra virgin olive oil
1 small onion, peeled and chopped
3 cloves large garlic, peeled and minced
1 lb ripe peaches, peeled, halved, and pitted
1 ripe tomato, cut into wedges
1/4 cup lemon juice
3 tbsp spicy mustard
2 tsp paprika
3/4 cup water
3/4 cup ketchup
1 tbsp molasses

Apricot Chutney

Preparation time: 15 min
Cooking time: 35 min
Total time: 50 min
Difficulty: easy

INGREDIENTS:
1 tbsp extra virgin olive oil
1 small shallot, peeled and diced
1 clove large garlic, peeled and minced
1 tsp fresh ginger, peeled and grated
1/4 cup water
2 tbsp apple cider vinegar
1 lb ripe apricots, halved and pitted
1/4 tsp mustard powder
1/4 tsp cinnamon
1/4 tsp kosher salt

Nectarine Salsa:

Preparation time: 15 min
Difficulty: Easy

INGREDIENTS:
1/2 lb ripe nectarines, pitted and diced
1 small plum tomato, washed, cored, and diced
1/8 cup red bell pepper, washed, de-seeded, and diced
1 shallot, peeled and finely diced
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
1 tbsp honey
1/4 tsp kosher salt
1/8 tsp white pepper

INSTRUCTIONS:

For the Peach BBQ sauce:
1. Heat olive oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Stir in the garlic and continue to cook for another minute until fragrant.
2. Add in the remaining ingredients, stir until combined, and bring to a boil. Reduce heat to low and let simmer for 20-30 minutes, stirring occasionally.
3. Remove from heat and let cool slightly. Carefully transfer ingredients to a blender or food processor and puree until smooth.

For the Apricot Chutney:
1.  Heat olive oil in a large skillet over medium-high heat. Add shallot and sauté until translucent, about 5 minutes. Stir in the garlic and ginger and continue to cook for another minute until fragrant.
2. Add in the remaining ingredients, stir until combined, and bring to a boil. Reduce heat to low and let simmer for 20-30 minutes, stirring occasionally.
3. Remove from heat and let cool slightly. Adjust consistency as desired using an immersion blender or potato masher.

For the Nectarine Salsa:
1. In a large mixing bowl, combine the nectarines, tomato, red bell pepper, shallot, and cilantro.
2. In a smaller bowl, whisk together the lime juice, honey, salt, and pepper. Pour the dressing over the ingredients in the larger bowl and lightly stir until well combined.