Mayday Barbeque Sauce

aka Jalapeno Peach BBQ

3                    Medium Peaches, peeled, pitted, chopped

1                    Jalapeno, seeded, chopped

½                 Small Yellow Onion, chopped

4                    Garlic Cloves, crushed

¾ C             Yellow Raisins

1    oz            Ginger Root, sliced thinly against the grain

⅔   C             Sugar

1    C             Cider Vinegar

1    C             Water

1    tsp          Kosher Salt

½ tsp          White Pepper, ground

½ tsp          Cumin Powder

¼ tsp          Cayenne Powder

1    tsp          Pepper Flakes

1.       Place all ingredients in large saucepan (for more heat, add more jalapenos)

2.       Simmer for one hour.  

3.       Allow to cool at room temperature for fifteen to thirty minutes.  

4.       Puree in blender covered with towel (be careful, hot liquids and their steam can force the top off of a blender).  

5.       Strain through a medium sieve.


Using preferably free-range chicken, marinate the breasts in olive oil and fresh thyme.  Season with salt & pepper and grill skin side down over hot coals.  When lightly chard, grill the other side.  Cook until a meat thermometer inserted into the thickest part of the breast reads 170F, or make a thin slice where it’s thick to make sure there’s no translucency or redness.