Recipe by Mrs. Wright
Once I overheard a lady talking about a marinade and barbecue sauce she made. She said it has peaches, peppers, onions and stuff like that. It sounded good. Not being able to find anything similar for a recipe, I experimented and I am still tweaking it. It is good uncooked as a chip dips, uncooked over your meat, and even a veggie dip. I usually whip it together, use some to marinate the meat and cook the rest until the onions are almost soft. I then refrigerate it until the meat is ready and use it on top of the meat. the cooked version can also be used to baste the meat the last few minutes of grilling. I haven't tried this yet in a crockpot or anything, I think I will soon though. You can adjust the ingredients to your own taste, such as less peppers. Cook and prep time do not include marinating or cooking of the meat. I am welcome ideas and input on this recipe, seeing as I have never created a sauce for meat before!
- 1 garlic clove, peeled
- 1 medium onion, peeled
- 2 peaches, washed and pitted
- 2 nectarines, washed and pitted
- 2 jalapenos, seeded
- 2 hungarian wax chiles, seeded
- 2 teaspoons honey
Directions See How It's Made
- Place all ingredients in a food chopper or processor. Process to your desired consistency, I leave little bits of veggies. Marinate your pork. beef or chicken with part of the sauce. Cook the remaining sauce until the onions are close to being soft-cool slightly and refrigerate. Use this sauce to baste your meat the last few minutes of grilling and or serve as a condiment over the meat. This is a batch big enough to do a rack of Texas style ribs.