Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky
The riper the peaches, the more delicious and nuanced the sauce will be. Serve this alongside any grilled meat or fish, but it was developed to go with this Pork Tenderloin. This recipe is from B’s Cracklin’ BBQ in Savannah, GA. Read more about pitmaster Bryan Furman here.
Recipe information
Yield
Makes 1 cup
Ingredients
2
large ripe peaches, peeled, cut into small pieces
¼
cup ketchup
3
Tbsp. Dijon mustard
1
tsp. light brown sugar
½
tsp. freshly ground black pepper
½
tsp. (or more) kosher salt
Need to make a substitution?
Preparation
Step 1
Purée peaches, ketchup, mustard, brown sugar, pepper, and ½ tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
Step 2
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.