Jonathan Bardzik’s Peach Barbeque Sauce
- 1/4 cup Chipotle Chile Infused Avocado Oil Buy now
- 1 /2 cup Peach Vinegar
- 2 T butter
- 1/2 candy sweet red onion, diced, about 1 cup
- 2 peaches, diced
- 1 T minced ginger
- 1 cup molasses
- 1 cup ketchup
- 1/2 tsp cardamom
- 1/2 tsp chili powder
- 1/2 tsp dried mustard
- 1/2 tsp cumin
We are pleased to introduce Jonathan Bardzik, a local resident and chef, who happily spends his Saturday mornings providing cooking demonstrations at Eastern Market using the markets’ freshest produce, and Sapore’s oils and vinegars. You can check out his latest recipes on his blog, What I Haven’t Cooked Yet, and find his recipe cards at Sapore Oil & Vinegar every week.
“My name is Jonathan Bardzik. I love to cook. When asked what’s my favorite thing to cook, I truthfully answer, “It’s what I haven’t cooked yet.” Join me as I learn about my new favorite foods. Many of the recipes I post are developed for my weekly Saturday morning demonstrations at Washington, DC’s historic Eastern Market. I’m there on Saturdays from 10 – 1 pm cooking with fresh ingredients available right at the market, offering free samples of my food and handing out recipe cards.”
Rule #1 of barbecue sauce: use it toward the end of your cooking and place your sauced ingredients just to the side, not directly over, the hot coals, so it glazes. Otherwise the sugars will burn. About 2 minutes per side, right at the end.