Vegan DIY: Make Your Own Honey-Free Persimmon BBQ Sauce
So in previous cards, I talked about my friends, Sylvee and Tiffany, two culinary masterminds who run a pretty successful vegan food truck and catering business in Oakland, California. It's always so inspiring being able to spend time with them when they're whipping something up in the kitchen, as they've always had something delicious to share, whether it's meatless pozole rojo or fresh Vietnamese spring rolls.
The most treasured condiments in my kitchen (which says a lot because I'm definitely a 'sauce person') is the homemade persimmon barbecue sauce they made me for Christmas. It's not overpoweringly sweet, it's got a wonderful yet subtle kick from fresh jalapeños, and it's perfect on pretty much everything - especially burgers!
I know there's probably several Vinglers in our Food community that have been dying to incorporate persimmons into some of their meals, and this is a fantastic way to get all of that good nutrition into your meals!
Persimmon BBQ Sauce
1 pound fresh persimmons
3/4 cup chopped sweet onions (I used Vidalia.)
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4 cup apple cider vinegar
1/4 cup bourbon
2 1/2 tablespoons agave nectar
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon salt
1. Husk the persimmons, then cut a cross into bottom of each and blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel persimmons and coarsely chop.
2. Cook onion, jalapeño, and a pinch of salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, around 8 to 10 minutes later. Add the persimmons and remaining ingredients and simmer, uncovered, stirring occasionally, until persimmons are very tender, about 30 minutes.
3. Puree with an immersion blender or in a standard blender, using caution when blending hot liquids.