Skip to main content

Prickly Pear Barbeque Sauce

When I was getting ready to leave my friends' house yesterday, I noticed all the prickly pears on their cacti.

"Do you have plans for all those?" I queried, pointing at all the tunas on the paddles, as I am always looking to cook with things from my friends' yards!

Plans for what? Mike asked.

"All those prickly pears," I answered.

Oh, no, I just let those fall on the ground. Why? Do you want some?


He grabbed tongs, a long, knife, and a paper bag. I followed him out. 

"I heard that I can burn the spines off with a torch. Is that what I should do?"

[insert much laughter] Where did you hear that?

"I read it somewhere," I answered sheepishly. It sounded like a good idea...all except for the fact that I have yet to locate my culinary torch since we moved.

No, you don't need to do that. He cautioned me against touching the prickly pears at all and showed me how to get to the meat without handling the fruit at all.

You slice the ends off. Make a slice down the fruit lengthwise. Then run your knife just under the skin all the way around the fruit. You're left with cylinders of prickly pear that are spine-free and safe to touch!

As we're headed to a bring-you-own meat barbeque on Friday, I decided to make some prickly pear barbeque sauce. I've made pumpkin barbeque sauce and rhubarb barbeque sauce before and figured this would be equally unique. And homemade barbeque sauce is so easy to make...

Prickly Pear Barbeque Sauce

  • 1-1/2 C roasted tomato sauce (my recipe here, or you can substitute with ketchup)
  • 1-1/2 C prickly pear juice and pulp*
  • 3/4 C apple cider vinegar
  • 1/3 C Worcestershire sauce
  • 2 T raw honey
  • 1 T organic dark brown sugar
  • 3 T diced onions
  • 2 cloves fresh garlic, crushed and minced
  • 1 bay leaf
  • 2 t curry powder
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
*Place peeled prickly pears in the bowl of a food processor. Pulse until the fruit is completely broken down.

Combine all of the ingredients in a medium saucepan and simmer until it has reached the consistency that you want. Mine took between 15 and 20 minutes. Adjust seasoning - sugar, salt, and pepper - as needed. Place in sterile jars and refrigerate until ready to use. Use within week.


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa