Barbecue Sauce II

Ready for grilling or dipping!

Total time:  1 hour.

1/2 cup peaches or other fruit (or ketchup)
1 onion, peeled and diced (about 3/4 cup)
1/4 cup vegetable oil
1/4 cup red vinegar
1/2 cup water and 2 tablespoons brown sugar OR 1/2 cup fruit liquid*
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 Tbsp brown mustard
1 Tbsp ground chipotle pepper
1 1/2 tsp salt
1/2 tsp ground black pepper
1/4 teaspoon cayenne pepper

* If you’re using fresh fruit, you’ll want to stew them first. We’ll use the leftover water from the stewing as the water and sugar.

To stew fruit:
Bring 3/4 cup water and fruit to a boil, then cover and simmer over low heat for 30 minutes. Drain, but keep the water. Set aside fruit.

Heat onions in 1 Tbsp of oil over medium heat until onions turn “clear”. Add lemon juice, vinegar, fruity water (or water and brown sugar), mustard, salt, all three peppers, and remaining vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.

In a small food processor or blender, puree the fruit.  (I used leftover peaches!!)

Add fruit and Worcestershire sauce to the onion mixture. Bring to a boil and then remove from heat. Allow the mixture to cool some (about 10 minutes). Puree all of it.

Refrigerate any unused portions up to 2 weeks.

This makes just under 2 cups of barbecue sauce, enough for 5 large chicken breasts. Maybe you like the chunks of onions, maybe you don’t. I love onions, but I like my sauce to be smooth.

This barbecue sauce is ready to eat once it’s finished boiling. The flavor *does* change once it’s cooked into the meat, but it’s only a very slight change.