• Log in
  • Cart (0)
  • Checkout
  • Home
  • About Us 
    • Our Story
    • Locations
    • FAQ
    • Press
    • Our Partners
    • Stockists
    • Join Our Team
  • Spices & Salts 
    • All Products
    • Baking
    • Blends & Rubs 
      • Oaktown Originals
      • Classics from Around the World
      • Grilling & BBQ
      • Curries
      • Herbaceous
      • Hot & Spicy
      • Salt-Free Blends
      • Garlic & Onion-Free Blends
    • Chiles & Paprika
    • Garlic & Onion
    • Herbs and Botanicals
    • Peppercorns
    • Salts
    • Seeds & Aromatics
    • Single-Origin Spices
  • Teas
  • Top Sellers
  • Gifts 
    • Gift Boxes
    • Gift Cards
    • Tonic Water Kits
    • Corporate Gifts
    • Merch
  • Recipes
  • Events
  • Home
  • About Us 
    • Our Story
    • Locations
    • FAQ
    • Press
    • Our Partners
    • Stockists
    • Join Our Team
  • Spices & Salts 
    • All Products
    • Baking
    • Blends & Rubs 
      • Oaktown Originals
      • Classics from Around the World
      • Grilling & BBQ
      • Curries
      • Herbaceous
      • Hot & Spicy
      • Salt-Free Blends
      • Garlic & Onion-Free Blends
    • Chiles & Paprika
    • Garlic & Onion
    • Herbs and Botanicals
    • Peppercorns
    • Salts
    • Seeds & Aromatics
    • Single-Origin Spices
  • Teas
  • Top Sellers
  • Gifts 
    • Gift Boxes
    • Gift Cards
    • Tonic Water Kits
    • Corporate Gifts
    • Merch
  • Recipes
  • Events
Recipes

Stone Fruit BBQ Sauce

June 07, 2021

Stone Fruit BBQ Sauce

This recipe and text comes to us from Albany Shop Manager Ray Seraphin:

This is a produce and spice-driven variation on a Texas-style barbecue sauce featuring a treasured California summer crop. The zesty-sweet flavor of stone fruit brings dimension to the sauce, adding succulence and richness of flavor. Our Oaktown Sweet Heat BBQ Rub creates a subtle burn, and the aromatics in the blend, like lemongrass and amchoor, play a complementary role to the fruit. 

I usually make a big batch of this sauce during the dizzying heights of stone fruit season and spread the wealth at family cookouts. Natural pairings are pork belly, chicken thighs, and — for veg friends — grilled eggplant. Lightly brush or baste your protein with sauce to build flavor during the cooking process rather than slathering it on at the end.

For economical eaters, consider this recipe a savory way to use up that end-of-season fruit: the bruised, overripe kind that people invariably make into jam because they don't know what else to do with it. Freeze a container of sauce and bust it out when you need a little warmth during the cold winter months. (I like it baked into tofu, served on a bed of garlicky collard greens).

Note: If you can't find piloncillo, you can substitute dark brown sugar.

Makes about 1 quart

Ingredients:

1 tablespoon grapeseed oil 
1 medium yellow onion, rough chopped 
1 inch ginger, grated
5 garlic cloves, peeled and smashed
3 tablespoons Oaktown Sweet Heat
1 tablespoon smoked Spanish paprika
2 teaspoons ground black pepper
6 medium peaches (sub nectarines, plums or apricots), peeled and rough chopped (about 2 lbs)
2 tomatoes, cored and rough chopped 
2 tablespoons molasses
2 tablespoons Worcestershire sauce*
1/2 block of piloncillo, grated (about 3.5 oz)
1 tablespoon tapioca starch or cornstarch, in a cold water slurry
1/2 cup apple cider vinegar 
2 cups water
salt to taste

*sub vegan Worcestershire or liquid aminos to make this sauce vegan friendly

Directions:

Heat oil in a sauce pot and bring to medium heat. Add onion and sauté for five minutes until onions are slightly browned.

Add ginger, garlic, Oaktown Sweet Heat, smoked paprika, and black pepper. Cook for an additional three minutes. Add tomatoes and stone fruit; cook for three more minutes.

Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer until ½ liquid remains and the fruit and vegetables have softened.

Remove from heat. Once cool, blend on high in a blender until a smooth puree forms. Store in a refrigerator for up to two months.



Tweet Share Pin It Email

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Pink Peppercorn & Ginger Shortbread
Pink Peppercorn & Ginger Shortbread

September 11, 2023

Pink peppercorns give these butter-laden cookies a beautiful hot pink color and a sweet, fruity spiciness that isn’t as brash as other peppers. 

Continue Reading

Apple and Honey Powder Galette
Apple and Honey Powder Galette

September 05, 2023

If you are unfamiliar with a galette, it is a pie’s laid back cousin. They are on regular rotation when hosting because of their forgiving nature and ability to please a crowd.

Continue Reading

Honey-Glazed Cumin & Coriander Cornbread
Honey-Glazed Cumin & Coriander Cornbread

August 21, 2023

Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.

Continue Reading

More Info
  • FAQ
  • Join Our Team
  • Privacy Policy
  • Accessibility
  • Terms and Conditions
  • Return Policy
Sign up for our newsletter

Subscribe to our newsletter for 10% off your first order and always be the first to hear about what is happening.

Contact

Customer Service and Online Mail Orders: 510-270-4816

546 Grand Ave.
Oakland, CA 94610
510-201-5400

1224 Solano Ave.
Albany, CA 94706
510-356-4667

2132 Fillmore St. 
San Francisco, CA 94115
415-374-7942

info@oaktownspiceshop.com

Hours

Oakland: 10am-7pm

Albany: 10am-7pm

San Francisco: 10am-6pm

Online 24/7


© 2023 Oaktown Spice Shop. Powered by Shopify

American Express Apple Pay Diners Club Discover Meta Pay Mastercard Shop Pay Visa