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July 1, 2014

Pomegranate-Peach Barbecue Sauce

Afro-Vegan by Bryant Terry

  • This pomegranate-peach barbecue sauce pairs perfectly with Bryant Terry's veggie kebabs. Photography (c) 2014 by Paige Green

  • Explore the world of African, Caribbean and Southern American cuisine in Bryant Terry's Afro-Vegan cookbook. Photography (c) 2014 by Paige Green

Makes roughly 2 1/2 cups (565ml)

3 tablespoons extra-virgin olive oil
1/2 cup (115g) finely chopped red onion
1/4 teaspoon coarse sea salt
1/8 teaspoon cayenne pepper
1 large clove garlic, minced
1 cup (225g) diced, peeled peaches
1 cup (225ml) tomato sauce
1/4 cup (60ml) water
1/4 cup (60ml) red wine vinegar
1/4 cup (60ml) pomegranate molasses
3 tablespoons freshly squeezed lime juice
2 tablespoons tamari
2 tablespoons tomato paste
1-3 tablespoons chopped chipotle chili in adobo sauce
2 teaspoons minced fresh sage

Warm the oil in a small saucepan over medium heat.

Add the onion, salt and cayenne and sauté until the onion is soft, 5-7 minutes.

Add the garlic and sauté it until fragrant, 2-3 minutes.

Transfer the sautéed onion and garlic into a blender. Add the peaches, tomato sauce, water, vinegar, pomegranate molasses, lime juice, tamari, tomato paste and chipotle chili and process the mixture until smooth.

Pour the sauce back into the saucepan and simmer it over medium-low heat, stirring occasionally, until thick, about 20 minutes.

Stir in the sage and simmer the sauce for 1-2 more minutes.

Taste the sauce, and season it with more salt if desired. Use immediately or store the sauce in a tightly sealed jar in the refrigerator for up to 1 week.

Serving suggestion: Slather this on some veggie kebabs for a tasty summer barbecue.

(Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Random House, Inc.)


All figures are for 1/2 cup of sauce.

Calories: 214
Fat: 11 g 
Carbs: 27 g
Fiber: 3 g
Protein: 3 g
Sodium: 1,311 mg

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