The biggest challenge of this recipe is definitely staring at peaches on your counter for a few days, and not eating them. Don't you dare try and use peaches that aren't extremely extremely ripe, though... it just won't be anywhere near as good!
Makes 2 cups barbecue sauce, multiplies easily
4 very ripe peaches
2/3 cup ketchup
1/4 cup apple cider vinegar
1 tablespoon olive oil
1 teaspoon chipotle chili powder (important!)
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon instant coffee
2 teaspoons sriracha
2 teaspoons good quality honey
Wash, peel, and pit the peaches. If the peaches are super ripe, they will be very easy to peel. Add them to a food processor or blender, and process until desired consistency. I blended mine until smooth.
Combine the chipotle chili powder, black pepper, salt, onion powder, paprika, and instant coffee in a small bowl. In a pot or a saute pan (something that is NOT non-stick is the best) add the olive oil, and set the heat to medium low.
Add in the dry ingredient mixture, and let fry for one minute. Directly to this, add the peach puree, ketchup, sriracha, honey, and apple cider vinegar, and stir to combine all together. Let the mixture come to a slight simmer, then reduce the heat to low, and cover.
Let this cook for 40 minutes, stirring every 5 to 10 minutes, then enjoy!