This peach-and-mango barbecue sauce has a delicious sweetness from the summer stone fruit. You'll be slathering it on anything from grilled chicken to snags in no time.
1 red onion, peeled and roughly chopped
5 garlic cloves, peeled
4 long red chillies,stems and seeds removed
1 red capsicum, seeds removed and cut into chunks
1 tomato, roughly chopped
2 peaches, halved with stones removed
1 mango, seed and skin removed, flesh roughly chopped
2 tbsp olive oil
3 tbsp red wine vinegar
¼ cup tomato sauce
1 tsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp sugar
2 tsp salt
¼ tsp black pepper
2 bay leaves
1 tsp smoked paprika
1. Heat your oven to 200C fan-forced (220C conventional). Place the onion, garlic, chilli, capsicum, tomato and peaches on a lined baking tray and bake for 20 minutes. Allow to cool to room temperature.
2. Transfer the roasted fruit and vegetables to a blender with the raw mango and add the remaining ingredients. Blend, then transfer to a small saucepan and bring to a simmer. Simmer for about 20 minutes until thick, then transfer to a bottle or jar and refrigerate until ready to use.
Adam's tip: Homemade gifts are a boon at holiday time, and a barbecue sauce is a perfect summer gift. If you like this sauce, maybe put it into mass production and make a big batch you can hand out to your nearest and dearest.
Also try: Adam Liaw's summer lamb stew
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.