Peach Mango Jalapeno Glaze

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


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. 


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. 



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.



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


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.