Great with Chicken and Steak
3 C. finely chopped, pitted, and peeled peaches (about 5 medium)
½ C. finely chopped and seeded red bell pepper (1/2 a large pepper)
½ C. finely chopped sweet onion (1/2 a large onion)
1 ½ Tbsp finely chopped garlic
¾ C. honey or agave nectar
1/3 C. cider vinegar
1 tsp of liquid smoke or your favorite bbq sauce (optional) * Add if you want a more smokey flavored sauce.
1 ½ tsp Worcestershire sauce
1 tsp hot pepper flakes
1 tsp salt
Combine all ingredients in a large saucepan. Bring to a boil.
Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of barbeque sauce, approximately 35 minutes or until thick enough to spread on chicken or steak.
If you prefer a less chunky sauce, place mixture in blender and puree until smooth Refrigerate for up to a week of place in an airtight container in freezer. To thicken, place in a saucepan and cook over medium heat until sauce reaches desired consistency.