Summer Fest: Sweet Peach Ancho Chile Sauce

Peaches Peaches Peaches

Peaches are the spotlight for this edition of Summer Fest  and I couldn’t be happier to share with you my Sweet Peach Ancho Sauce.

  Peaches simply make life sweeter.

 Sliced, diced, juiced or stewed peaches is one of many wonderful gifts summer graciously shares with us.

Over the holiday weekend I tinkered in my kitchen putting the finishing touches on this sweet, thick sauce.  Drizzled warm over vanilla ice cream, served over fish or chilled ready to slather on toast.

This sauce offers peaches in two textures fresh and dried.  Enhanced with the flavors of Mexico that I crave make for one sensational sauce.



Fresh peaches, piloncillo, ancho chile, lime zest and lime juice are quickly heated together for the base.

The dried ancho chile soaks in the every ounce of warm piloncillo giving the sauce the rich taste of hours on the stove top.

The ancho chile (which are dried poblanos) are the sweetest of all dried chiles in my opinion, with tiny tones of licorice and dried plums.  Piloncillo adds a layer of smokey, caramely flavor.

Grating the piloncillo does take a little effort, but well worth the results.   A splash of freshness is added with lime zest and juice.

A tasty layer of texture from dried peaches and pecans add the finishing touch.   After resisting for what seemed like forever, we drizzled over cold vanilla ice cream.        

We’re teaming up with food and garden bloggers to host Summer Fest 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today, we’re exploring peaches!

from the FNDISH

Join in: What’s your favorite way to eat peaches?

Join the conversation on Twitter at   #cookingwith.


Sweet Peach Ancho Chile Sauce

by Sweet Life

By Vianney Rodriguez

makes 2 1/2 cups

  • 2 cups fresh peaches, diced
  • 1/2 cup grated piloncillo
  • 1/2 cup of water
  • zest and juice of 1/2 large lime
  • 1/2  chopped pecans
  • 1/3 cup chopped dried peaches
  • 1 ancho chile, stem and seeds removed and soaked in warm water for 30 minutes
  1. In a saucepan over medium high heat add fresh peaches, piloncillo, water, lime zest and lime juice.
  2. Bring to a boil, stirring constantly to break down peaches.
  3. Lower heat and bring mixture to simmer for 5 minutes.
  4. Remove from heat and place mixture in blender.  Carefully blend until smooth.
  5. Place blended mixture into a bowl, allow to cool.
  6. Add pecans and dried peaches.  Stir to combine.
  7. Transfer to an airtight container. Keep in fridge until ready to serve.

*The sauce will thicken after refrigerated, thin with a little water if needed.


Craving more peach?  Check out more recipe ideas from the Summer Fest participants

Cooking with Books ~ Peaches and Cream Cheesecake 

What’s Gaby Cooking  ~ Peach and Blueberry Cobbler

Daily Dishin ~ Fresh Peaches and Cream No Bake Pie

Cooking with Elise ~ Bruschetta with Grilled Peach Chutney

Sassy Radish ~ Peach, Apricot and Blueberry Cobbler with a Cornmeal Crust 

Recipe Girl ~  Fresh Peach Pie 

A Way to Garden ~ Freezing Peaches Properly 

Indian Simmer ~ Peach Gujiya

Dixie Chik Cooks ~ Peach Cobbler

And Love it Too ~Pan Seared Salmon with Fresh Peach Salsa

Cooking with My Kid ~Peach and Friends cobbler Pie

From My Corner of Saratoga ~ Double Caramel Peaches

I am Mommy ~ Peach Bread

CIA Dropout~ Peachy Keen Panna Cotta

In Jennie’s Kitchen~ Easy Peach Preserves

White on Rice Couple: Peach Heirloom Tomato Salad

FN Dish: Summer Fest: Peach Recipes

Taste With The Eyes: Warm White Peach and Blackberry Cobbler

Napa Farmhouse 1885: Fresh Peach Cookies

Pinch My Salt: Creamy Peach Smoothie

Food2: 5 Killer Peach Flavored Cocktails

Healthy Eats: 8 Ways You Didn’t Know You Could Eat Peaches

Cooking Channel: Peaches on the Grill

Add a Pinch: My Grandmother’s Peach Cobbler

The Sensitive Epicure: A Summer Peach Tart Gluten-Free

She Wears Many Hats: Peach Wontons



  1. says

    Oh my, my mouth is watering! Peaches are one of my most favorite fruits of summer, and this looks spectactular for both sweet and savory applications.

  2. says

    Ohh, that summer fest is such a cool idea! & I love how this is sweet with a little kick. Oh, and that spice ohoto is devestatingly lovely <3.


  3. says

    this is really exciting–it’d complement so many things! i was eying the peaches in the store just the other day, and now i have a valid reason to buy several! :)

  4. says

    Hi Bonnie
    I love the peach season and seem I just can’t have enough.
    Your hot peach sauce sounds delicious!! WOW, never thought of combining peach and chili pepper. Thanks for sharing

  5. says

    Absolutely divine! Ancho is my all time favorite chile, and I can picture this amazing sauce on most anything I enjoy…beautiful combination of flavors!
    Wishing you a wonderful weekend and big hugs :)

  6. says

    I’ve been pretty peach-obsessed myself and I am so making this to eat over ice cream. I think it would be the dessert of my dreams.

  7. says

    Wow what a creative sauce!! I’ve never tasted/heard of this combination. Very interesting and I’d LOVE to try this! Your pictures are beautiful…. I love your blog – I’ll be subscribing your post. Nice to meet you!

  8. says

    I cannot imagine anyone having a better peach recipe (including myself, who think the peach is God’s nectar) than you with the depth of flavor from the chile – and over ice cream …OMG that has to be my kind of manna..

  9. says

    Amen! I am eating a piece of my leftover peach pie, and I agree with you wholeheartedly. Peaches make my world go round :-) Thank you for sharing your sweet self with me today. I hope you have a fabulous end to your week. Take care, my friend!

  10. says

    This really sounds delicious. I’d love to have a jar of it in my pantry or fridge. I hope you have a great evning. Blessings…Mary

  11. says

    I know we’d love this. Peaches are a big fave, and I love the flavor of piloncillo and ancho in general, so know they’d be terrific. Have tried the combo with grilled pork, but not dessert yet. Drooling right now! Great recipe.

  12. says

    “Drizzled warm over vanilla ice cream, served over fish or chilled ready to slather on toast.”!!!??? OMG! I love it!!! BTW, I made Chuls’ highlighted Mexican Brownies over the weekend. It tasted soooo good!!!

  13. denise @ quickies on the dinner table says

    Hola mi chica! How you been girl? Great I hope. Thanks for visiting and your sweet, sweet words :) Kinda fell off the horse for a bit, but hopefully, I’ll stay in the saddle this time 😉

    LOOOOOOOOVE your peachy salsa – never woulda mixed spice with such a luscious fruit but you make me wanna do naughty things in the kitchen! Very pretty pics too. Loving the new look – so fresh!


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