Makes:About 2 2/3 cups
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.
1 tablespoonvegetable 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 teaspoonkosher salt, plus more as needed
Freshly ground black pepper
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 tablespoonscider vinegar
Heat 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.
Add 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.
Reduce 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.
Transfer 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.