Ingredients (10)
- 1 tablespoon vegetable oil
- 1/2 medium yellow onion, medium dice
- 1 tablespoon minced chipotles in adobo sauce (from about 1 medium chipotle)
- 1 medium garlic clove, finely chopped
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1/2 cup ketchup
- 6 ripe but firm yellow nectarines (about 1 1/2 pounds), pitted and cut into 1-inch pieces
- 1/3 cup packed dark brown sugar
- 2 tablespoons cider vinegar
- Calories173
- Fat3.3g
- Saturated fat0.23g
- Trans fat0.02g
- Carbs37.13g
- Fiber2.77g
- Sugar30.67g
- Protein1.96g
- Cholesterol
- Sodium461.7mg
- Nutritional Analysis per serving (5 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Adding the sweet flavor of summer stone fruit to a tangy barbecue sauce is a simple and delicious twist on tomato-based barbecue sauces. Cook nectarines with smoky chipotles, onion, a bit of ketchup, and brown sugar, then blend it all until smooth. Add a hit of vinegar for a sweet-tart sauce that’s great slathered on grilled chicken or smoked ribs.
What to buy: We like the tart-sweet flavors of yellow nectarines over white nectarines in this recipe. Yellow peaches can be substituted for the nectarines.
Game plan: The sauce can be made ahead and stored in the refrigerator for up to 2 days. Let it come to room temperature before using.
Instructions
- 1Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, chipotle, garlic, and measured salt. Season with pepper and cook, stirring occasionally, until the onion has softened, about 5 minutes.
- 2Add the ketchup and cook, stirring occasionally, until fragrant and slightly darkened in color, about 2 minutes. Add the remaining ingredients, stir to combine, and cook until the mixture is bubbling around the edges, about 5 minutes.
- 3Reduce the heat to medium low and simmer, stirring occasionally, until the nectarines are completely softened and starting to fall apart, about 15 to 20 minutes.
- 4Transfer the mixture to a blender. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Blend until smooth. Taste and season with salt and pepper as needed.
Recommended from Chowhound
Shop
Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...
Recipe Round-Ups
10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...
Guides
How to Make Fruit Salad That Doesn't Suck
by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...