Recipe Post

It's grilling season, and we've been doing a lot of it. We often grill chicken breast and serve it on arugula salads from the garden. I decide to whip up an easy bbq sauce to go with it one evening. It ending up being more of a cross between bbq sauce and chutney, but it was awesome if not a bit random. I'll give you a rough idea of what I threw in - I just made it up as I went.

Saute 1/4 C. of onion and a few cloves of garlic in a small sauce pan with a little olive oil. Add a cup or two of frozen peaches and half a can of el pato spicy tomato sauce. Cook down for a while over medium heat. I then started adding all sorts of things...a few tablespoons of apple cider vinegar, a tablespoon of grainy mustard, a tablespoon or two of ketchup, about 1/2 Cup of diced tomatoes and a tablespoon or two of honey. I am convince this is very forgiving. The peaches, and el pato were a great base together and the vinegar is key. Just add what you have and it will be yummy.

I let it cook for the entire time I grilled the chicken, made some wild rice and a salad. It thickened up nicely, and was really great with the grilledness of the chicken.


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