Stone Fruit BBQ Sauce

Stone Fruit BBQ Sauce

Oaktown sweet heat bbq rub Smoked spanish paprika Vegan Vegetarian

Stone Fruit BBQ Sauce

By Ray Seraphin

Servings

Yield: 1 quart

Category

Sauce

This is a produce and spice-driven variation on a Texas-style barbecue sauce featuring a treasured California summer crop. The zesty-sweet flavor of stone fruit brings dimension to the sauce, adding succulence and richness of flavor. Our Oaktown Sweet Heat BBQ Rub creates a subtle burn, and the aromatics in the blend, like lemongrass and amchoor, play a complementary role to the fruit.


I usually make a big batch of this sauce during the dizzying heights of stone fruit season and spread the wealth at family cookouts. Natural pairings are pork belly, chicken thighs, and — for veg friends — grilled eggplant. Lightly brush or baste your protein with sauce to build flavor during the cooking process rather than slathering it on at the end.


For economical eaters, consider this recipe a savory way to use up that end-of-season fruit: the bruised, overripe kind that people invariably make into jam because they don't know what else to do with it. Freeze a container of sauce and bust it out when you need a little warmth during the cold winter months. (I like it baked into tofu, served on a bed of garlicky collard greens).


Note: If you can't find piloncillo, you can substitute dark brown sugar.

Ingredients

  • 1 tablespoon grapeseed oil 
  • 1 medium yellow onion, rough chopped 
  • 1 inch ginger, grated
  • 5 garlic cloves, peeled and smashed

  • 3 tablespoons Oaktown Sweet Heat BBQ Rub

  • 1 tablespoon smoked Spanish paprika

  • 2 teaspoons ground black pepper

  • 6 medium peaches (sub nectarines, plums or apricots), peeled and rough chopped (about 2 lbs)
  • 2 tomatoes, cored and rough chopped 
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce*
  • 1/2 block of piloncillo, grated (about 3.5 oz)
  • 1 tablespoon tapioca starch or cornstarch, in a cold water slurry
  • 1/2 cup apple cider vinegar 
  • 2 cups water
  • salt to taste

Directions

  1. Heat oil in a sauce pot and bring to medium heat. Add onion and sauté for five minutes until onions are slightly browned.
  2. Add ginger, garlic, Oaktown Sweet Heat, smoked paprika, and black pepper. Cook for an additional three minutes. Add tomatoes and stone fruit; cook for three more minutes.
  3. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer until ½ liquid remains and the fruit and vegetables have softened.
  4. Remove from heat. Once cool, blend on high in a blender until a smooth puree forms. Store in a refrigerator for up to two months.

Stone Fruit BBQ Sauce

Stone Fruit BBQ Sauce

COMMENTS

  • Customer Service on

    Hi L,

    Thanks for your interest in the recipe! Piloncillo is a unrefined cane sugar commonly used in Mexico. Jaggery is a close substitute, but any brown sugar should do the trick!

    Cheers,
    Evan

  • L Shea on

    Hello, I am not familiar with with piloncillo. Please give a description or is there a substitute? Thank you!

  • Evan on

    Hi Mimi,

    Thank you for your question! I checked in with Ray, who said it is probably possible, and that he would recommend at least 10 minutes in the water bath. That said, we have not tested the pH of the sauce, so I don’t feel comfortable guaranteeing it will be food safe. If you do try canning it, I’d love to hear how it goes!

    Warmly,
    Evan (they/them)
    Customer Success Lead
    Oaktown Spice Shop

  • Mimi on

    Can this recipe be safely canned, processing it in simple water bath? If so, would you know how long it should be processed?

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