Gf Peach Habanero Bbq Recipe

Prepare fruit and aromatics

Peel, pit and chop peaches into roughly 1-inch pieces to yield about 3 cups. Dice the onion and mince the garlic. Remove habanero stems; cut and remove seeds if you prefer milder heat (use gloves).

Sauté

In a medium saucepan over medium heat, add 1 tablespoon neutral oil (not included in ingredient list) and sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Combine main ingredients

Add the chopped peaches, habanero (whole or chopped), tomato paste, apple cider vinegar and water to the pot. Stir to combine and bring to a gentle simmer.

Stir in the brown sugar and honey. Taste after about 8–10 minutes of simmering and add the lime juice to brighten. Continue to simmer gently, stirring occasionally, until peaches are very tender and mixture has reduced slightly, about 12–15 minutes total from first simmer.

Add smoked paprika, ground cumin, black pepper, red pepper flakes (if using) and salt to the pot during the last 5 minutes of simmering so the spices bloom. If you used whole habanero, remove it now for less intense heat, or keep it in for more concentrated fire.

Remove the pot from heat and let cool 5–10 minutes. Transfer the mixture to a blender or use an immersion blender and purée until smooth. Press through a fine-mesh sieve if you want extra-silky texture (optional).

Return puréed sauce to low heat. Stir in gluten-free soy sauce/tamari and simmer gently 3–5 minutes to meld flavors. If the sauce is too thick, add up to an additional 2 tablespoons of water to reach desired consistency.

Finish by stirring in the butter (or dairy-free butter) off heat for glossy sheen. Taste and adjust salt, sweetness or acidity (more salt or tamari, sugar/honey, or a squeeze more lime) as needed.

Allow to cool to room temperature before transferring to an airtight jar. Sauce will thicken as it cools.

Store refrigerated up to 2 weeks or freeze in portions up to 3 months. Warm gently before brushing onto grilled proteins; apply in the last 5–10 minutes of grilling to avoid burning sugars.