Peach Mango Jalapeno Glaze

Today was a go-getter type of day.  I did some sewing, read a book, then decided to make this:

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This, my friends, is glazed pork loin.  Not just any glaze, though.  This is peach mango jalapeno glaze. 

Sometimes my best recipes come from throwing things in a pot and see how it turns out.  I was originally inspired by a good-looking, albeit small, harvest from the garden this morning. 

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What an arrangement.  What would you do with all of this stuff? I decided I would try to make a barbeque sauce of sorts. 

It was pretty easy and quite delicious.  Here’s what you’ll need:

1 peach, peeled, pitted, and sliced

1 mango, peeled, pitted, and sliced

1 red onion, diced

1/2 c. fresh tomatoes

3 small jalapenos, seeded and diced

2 cloves garlic, minced

2 T. molasses

3 T. Ketchup

1 T. worcestershire

Dash dry mustard

Dash black pepper

Olive oil

Boom.  That’s all you need. 

To start, pour a small amount of olive oil into the bottom of a medium saucepan.  Add the first 6 ingredients and saute.  Once the onions start to become translucent, cover and cook on medium heat until tomatoes and fruit are squishy, about 30 minutes. 

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Take the mixture off heat and let cool slightly.  Put the mix in a blender and blend on low-medium speed until you get a puree.

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Yummmmmmmmmm.

Then, add the rest of the ingredients and mix well.  Simmer over low heat for an hour or so until everything thickens up.

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Are you drooling yet?

Ideally, you’d make this sauce up the night before you cook your meat so all of the flavors can mix together a bit.  But I’ll tell you a secret: even if you slather the sauce on your meat 30 minutes after it’s done, your meal will still taste dang good.

I grilled our meat and spread the sauce on shortly after putting everything on the grill. 

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Enjoy!

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