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Peach Pizza With Bacon and Jalapeno

By 3 Comments

This Peach Pizza is ready in under 30 minutes, layered with juicy sweet peaches, crispy smoky bacon, bubbling mozzarella, and just enough jalapeño heat to keep every bite interesting. It's the kind of sweet-savory combo that tastes a little bold, a little summery, and completely worth turning on the oven for.

Bacon, jalapeno peach pizza cooked on a pizza stone.
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Why This Peach Pizza Works

This flavor combination may sound unconventional but trust me; this pizza is an explosion of flavors that will leave your taste buds asking for more. It’s all about that sweet and salty “thing”. You've got:

  • Sweet fruit.
  • Salty bacon.
  • Creamy cheese.
  • Heat from jalapeños.
  • A rustic vibe with a little Southwestern heat.

It's the same contrasting flavor logic chefs use all the time. Sweet and salty. Fat and acid. Crunch and soft. It hits all the check marks for a great culinary experience.

Homemade pizza is such a quick dinner idea, ready in under thirty minutes. And always a fun project, as the ingredient combinations are endless.  

Once our Colorado Western Slope Palisade Peaches hit our markets, this peach pizza is one of the first things I make. It’s simply a great Summer pizza and hard to put into words how delicious it is.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Ingredients You’ll Need

Ingredients to make peach pizza.
  • Pizza Dough: Use purchased pizza dough to make this a quick dinner.
  • Mozzarella Cheese: Grated.
  • Bacon: Thick sliced good quality please. Cut into one-inch chunks and fry until almost done. Who can resist bacon on pizza?
  • Fresh peaches.
  • Jalapeno pepper.

Best Peaches To Use

  • Choose peaches that are ripe but still firm. If they're too soft, the juice will cause your crust to become soggy. Too hard and they won't caramelize.
  • In culinary school we talked about "knife ripeness." If your knife glides in without resistance but the peach still holds its shape, you’re in business.

Ingredient Substitutions:

  • If you don’t want to use fresh pizza dough, purchase a pre-made Boboli crust, or Whole Foods has a great pre-made crust.
  • Cheese: Substitute a good melting cheese. Muenster, Monterey Jack, Pepper Jack, or Cheddar would work well here.
  • Bacon: If you’re not a pork eater, substitute turkey bacon, or even shredded chicken. Peach and prosciutto pizza is also a good combo.
  • Chile Peppers: Jalapeno peppers can be spicy hot. Substitute copped poblano pepper, or even a chopped red or orange bell pepper would work well here.
  • I always like basil on pizza and it works well here as an add-on.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

How can this Homemade Pizza be ready So Fast?

  • I like to purchase pre-made pizza dough from my local grocery store. It’s inexpensive and ready to go. All you need to do is roll it out with a rolling pin, or for a more rustic look, use your hands to stretch the dough.
  • I also like buying ready to bake pizza crusts. My favorite is Whole Food’s version of Boboli. It’s sold on the pasta and pasta sauce aisle. It’s a thin crust version that is sold in white or whole wheat and bakes up nice and crispy, almost like a flatbread pizza. And once toppings are placed, ready in ten minutes.

After a long day of work, having these quick fix products in your back pocket can be a game changer.

Step by Step Instructions, It’s Easy:

How to make peach pizza.
  1. Step 1: Preheat oven to 400 degrees.
  2. Step 2: Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
  3. Step 3: Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
  4. Step 4: Sprinkle on the cooked bacon, sliced peaches (¼ inch thick) and sliced jalapeno peppers.
  5. Step 5: Transfer the prepared crust with toppings to a baking sheet or pizza stone.
  6. Step 6: Bake pizza until edges are starting to turn golden and cheese is bubbly.

Flavor Boosters

I love this peach pizza recipe as written, but I’ve also tried these little flavor boosters with success:

  • Fresh basil and peaches are a great flavor combo. Add a few leaves after baking. Not before.
  • A little drizzle of honey ties everything together.
  • Balsamic glaze? Just a few small drizzles adds a great pop of flavor.

Tips for the Best 30 Minute Peach Pizza:

  • Prep ahead: Cut the bacon in one-inch chunks and starting at a medium low heat, cook and brown until almost crispy and most of the fat has rendered. Don’t let it get over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
  • Don’t skimp on the cheese. Remember, there is no pizza sauce on this pizza.
  • If you have one, use A Pizza Stone. A hot pizza stone that’s been heating in the oven for about 20 minutes. It heats more evenly than a sheet pan and it retains the heat yielding a crispier crust.
  • Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
  • If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
  • If you’d like to make your own quick homemade pizza dough recipe, take a look at this 30-minute recipe from Fleischmann’s Yeast. Using rapid rising yeast makes this a quick fix.

Peach Pizza Commonly Asked Questions:

Do You Peel Peaches For Peach Pizza?

Not at all. Unless you want to. Using a sharp knife, simply remove thin slices of the peach.

How Can You Make A Jalapeno Pepper Less Spicy?

Easy! Cut off the top of the pepper. Using the handle of a thin spoon, scrape out the seeds and veins. That’s where the heat lives.

Storage, Reheating and Leftovers

  • Refrigerator: Store any leftovers, sealed well, in the refrigerator for up to four days.
  • Reheating: I don’t recommend a microwave for reheating any pizza. It caused the crust to become soggy. Heat individual slices on an oven safe pan at 375 degrees for about 6 minutes. And even better, use a toaster oven or air-fryer to keep things nice and crispy.

What To Serve It With

  • Wine: These’s nothing better than sitting on the patio with a slice of this pizza and a cold glass of Rose Wine. It’s crisp flavor compliments this pizza.
  • Sides: Keep it simple with a side salad of crisp greens. And may I suggest this sweet Red Wine Vinegar Dressing?
  • Dessert: Stay on theme using Summer peaches. Try this Vanilla Roasted Peaches with Mascarpone.
Peach pizza with bacon and jalapeno pepper.

If you’re looking to shake up Pizza Night at your house, I highly recommend trying this peach pizza recipe … you can’t go wrong with bacon.

And if you’re looking for more fun pizza topping ideas, take a look at this recipe BBQ Brisket Pizza with BBQ Sauce. A great way to use up left over brisket. And one of our favorites, “A Tortilla Pizza Recipe, with creamy brie cheese, pepperoni and green olives.

Explore More Colorado Peach Recipes

One of my favorite recipes to use Summer peaches is this one for Cinnamon Pecan Peach Bread. Quick easy and luscious with flavor. Here are some more ideas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach Pizza.
Print Recipe
5 from 2 votes

Peach Pizza with Bacon and Jalapeno Peppers

Satisfy you sweet and salty cravings with this Peach Pizza with Bacon. Simple with ingredients, big on flavor and one of the best pizza's you can make at home. Salty, sweet, spicy and sassy. Have a slice!
Prep Time10 minutes
Cook Time15 minutes
Course: Pizza
Cuisine: American
Servings: 6
Calories: 606kcal
Author: Lea Ann Brown

Equipment

  • pizza stone or sheet pan

Ingredients

  • 1 pound pizza dough or 1 pre-made pizza crust
  • 12 ounces Mozarella cheese shredded
  • 2 small jalapeno peppers stem removed, seeds and veins removed, thin sliced
  • 1 large peach ripe, no need to remove skin, sliced ¼" thick
  • ¾ pound bacon thick sliced, cut in 1 inch lardons, and fried
  • garnish options: chopped fresh basil or cilantro

Instructions

  • Preheat oven to 400 degrees.
  • Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
  • Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
  • Sprinkle on the cooked bacon, sliced fresh peaches and slices jalapeno pepper.
  • Transfer the prepared pizza to a baking sheet or pizza stone. Bake pizza until edges of the crust are starting to turn golden and cheese is bubbly.
  • Optional garnishes: chopped fresh basil, or chopped fresh cilantro.

Notes

Tips for Success
  • Prep ahead: Cut the bacon in 1-inch chunks and starting at a medium low heat, start cooking and browning until almost crispy and most of the fat has rendered. Don’t get it to over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
  • Don’t skimp on the cheese. Remember, there is no pizza sauce on this pizza.
  • If you have one, use A Pizza Stone. A hot pizza stone that’s been hating in the oven for about 20 minutes. It heats more evenly than a sheet pan, it retains that heat and will yield a crispier crust.
  • Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
  • If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
  • If you’d like to make your own quick homemade pizza dough, take a look at this 30 minute recipe from Fleischmann’s Yeast. Using rapid rise yeast makes this a quick fix.

Nutrition

Calories: 606kcal | Carbohydrates: 41g | Protein: 26g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1281mg | Potassium: 203mg | Fiber: 2g | Sugar: 8g | Vitamin A: 550IU | Vitamin C: 7mg | Calcium: 291mg | Iron: 3mg

Peach Pizza with Bacon and Jalapeno … It’s What’s For Dinner

Mexican Chocolate Cake with Toasted Pepitas

By 26 Comments

Using a food processor makes easy work to make the batter for this Mexican Chocolate Cake. With toasted pepita seeds, chocolate and tequila, this is a unique cake loaded with amazing flavors and textures.

Mexican Chocolate Cake

What Is Mexican Chocolate?

Mexican chocolate is different than the chocolate products we find on our Amerian baking aisle. Mexican chocolate is made from cacao nibs, sugar and with cinnamon added. It’s texture is grainy compared to our American chocolate due to the high sugar content. It is commonly sold in disk form.

Mexican chocolate can be difficult to find, so this Mexican Chocolate Cake can easily be made with semi-sweet chocolate chips. All you have to do is add a bit of cinnamon.

Where Did I Get This Recipe?

I watched Rick Bayless make this Mexican chocolate cake on his show, Mexico One Plate At A Time. And with his addition of pepita seeds (shelled pumpkin seeds) and I was instantly intrigued.

And watching the process where the batter was mixed in a food processor … I was “all in”. Easy! He made everything about this cake seem very manageable, and it is.

What makes this cake special is the caramelized topping that is created by generously greasing the bottom of the cake pan with lots of butter and then adding sugar and shelled pumpkin seeds.

It ends up to be somewhat of an upside down pepita seed cake with a sweet and savory end result. Everything about this cake is divine.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mexican Chocolate Cake.
  • Pepita Seeds: Roasted and salted.
  • Mexican Chocolate. Or semi-sweet chocolate chips.
  • Tequila
  • Sugar
  • Eggs
  • Butter
  • Flour
  • Baking Powder
  • Cinnamon: Omit if using Mexican Chocolate.

Step by Step Instructions, It’s Easy.

How to mark parchment paper to cut and fit in a cake pan.
How to cut parchment paper to fit in the bottom of a cake pan.
  • Step 1: Cut the parchment paper to fit the bottom of a round cake pan. Set the pan face up onto a sheet of parchment paper. Using a fat marker like a Sharpie, draw around the bottom of the pan.
  • Step 2: Using scissors, cut out the round shape, cutting just inside of the Sharpie marked pattern. Voila. It will fit inside the cake pan.
Toasting pepita seeds to make Mexican Chocolate Cake.
Buttering cake pan to make Mexican Chocolate Cake.
  • Step 3: You can purchase already toasted and salted pepita seeds, but if you couldn’t find any it’s easy to toast your own. Just place them in a large pan that’s been lightly sprayed with non-stick spray. Sprinkle with salt. Cook them over medium heat, shaking the pan often. You’ll know they’re ready when they become fragrant and a couple of them start to pop.
  • Step 4: Before you place the round sheet of parchment paper into the cake pan, very generously butter the pan. Place the sheet of parchment on top of the butter and add another generous coating of butter.
Adding toasted pepita seeds to cake pan.
Adding sugar on top of pepita seeds to make Mexican Chocolate Cake.
  • Step 5: Sprinkle ½ cup of the toasted pumpkin seeds on top of the butter.
  • Step 6: Then sprinkle with 2 Tablespoons of the sugar.
Using a food processor to grind pepita seeds and sugar.
Adding butter and eggs to make a batter for Mexican Chocolate Cake.
  • Step 7: Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand.
  • Step 8: Add the eggs, butter. Pulse until everything is incorporated. Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila and pulse again, just until everything is combined.
Adding flour and cinnamon to make a Mexican chocolate cake in a food processor.
Pulsing batter in a food processor.
  • Step 9: Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila.
  • Step 10: Pulse again until everything is combined.
Adding Chocolate to Mexican Chocolate Cake Batter.
Mexican chocolate cake batter in a round cake pan.
  • Step 11: Chop the Mexican chocolate into pea-sized pieces and add it to the batter. If using chocolate chips, no need to chop them. Pulse until the chocolate is mixed in.
  • Step 12: Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Common Questions

Why Do People Bake With Alcohol?

This Mexican Chocolate Cake becomes even more festive with the addition of tequila. But why do people bake with alcohol? First of all, the end result will reflect a distinct flavor due to the fermentation process. In this case the tequila will add a smoky note.

Do You Need To Refrigerate Cake?

Most cakes, frosted or unfrosted, cut or uncut, are perfectly fine at room temperature for several days. But if your kitchen temperature on average is really hot, cover the cake with plastic wrap and store in the refrigerator.

Mexican chocolate cake with pepita seeds.

Tips For Success

  • If you’re like me and don’t keep a bottle of tequila on hand. Purchase one of those little “shooter” bottles. There’s plenty in those little bottles to make this recipe.
  • Once the cake is baked and cooled, sprinkle on a little bit of powdered sugar for additional sweetness and decoration.

I hope you give this Mexican Chocolate Cake Recipe a try. It’s a unique recipe that big with reward.

And if you’re looking for more dessert recipes, don’t miss my dessert category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie. And one of my favorite crowd pleasing dessert recipes for Old-Fashioned Pineapple Cake. So easy, a beginning baker can make it.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Chocolate Cake
Print Recipe
5 from 6 votes

Pepita Mexican Chocolate Cake

What makes this Mexican chocolate cake so special is the caramelized topping that is created by dotting butter on the bottom of the cake pan and then sprinkling pumpkin seeds evenly over the butter.  
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Mexican
Servings: 8
Calories: 379kcal
Author: Lea Ann Brown

Equipment

  • 1 9" round cake pan

Ingredients

  • 8 Tablespoons unsalted butter (1 stick) plus one tablespoon slightly softened and cut into ½ -inch pieces
  • 1 ¾ cups pepitas (pumpkin seeds) toasted, salted (divided use), about 8 ounces, pumpkinseeds
  • 1 cup plus 2 tablespoons sugar divided
  • 3 large eggs room temperature
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon tequila or Vanilla
  • ½ cup Mexican chocolate or semi-sweet chocolate chips about 3 ounces
  • ⅛ teaspoon cinnamon (if using chocolate chips)

Instructions

  • Position a rack in the lower third of the oven and turn it on to 350 degrees.
  • Butter the bottom and sides of a 9-inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).
  • Sprinkle ½ cup of the pumpkin seeds in an even layer on the bottom of the pan, then sprinkle with 2 tablespoons of the sugar. Set aside.
  • Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand.
  • Add the eggs, butter and pulse until everything is incorporated. Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila and pulse again, just until everything is combined.
  • Chop the Mexican chocolate into pea-sized pieces and add it to the batter. Pulse until the chocolate is mixed in. If using chocolate chips, no need to chop those.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
  • Let the cake cool for 30 minutes, then un-mold it onto a platter, remove the parchment paper and serve. I like to tap the bottom of the cake with the handle of a knife to help coax it from the pan.

Notes

This cake can be made with semi-sweet chocolate chips. Mexican chocolate is different in that it contains cinnamon. If using chocolate chips, add cinnamon to this recipe. If using Mexican chocolate, omit cinnamon.
Tips for Success:
  • If you’re like me and don’t keep a bottle of tequila on hand. Purchase one of those little “shooter” bottles. There’s plenty in that little bottle to make this recipe.
  • Once the cake is baked and cooled, sprinkle on a little bit of powdered sugar for additional sweetness and decoration.

Nutrition

Calories: 379kcal | Carbohydrates: 37g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 28mg | Potassium: 186mg | Fiber: 2g | Sugar: 31g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

Pepita Mexican Chocolate Cake …It’s what’s for Dessert.

This recipe for Mexican Chocolate Cake was first published in April of 2015 and updated July, 2023 with new photos and step by step instructions.

Rode Kool, Dutch Red Cabbage Recipe

By 1 Comment

This Rode Kool recipe is an easy Dutch red cabbage side dish with flavors that will win your heart. A traditional Fall side dish to brighten up any main course.

Some of our favorite veggie side dishes include Microwave Cauliflower (very popular) and Honey Lime Roasted Glazed Carrots.

Rode Kool Red braised cabbage on a gray platter.

What is Rode Kool?

Rode Kool is a traditional Winter Dutch Braised Red Cabbage Dish. Simple and delicious, red cabbage is simmered with vinegar, sugar, apples and seasonings to serve as a sweet and tangy side dish for meats.

Table of contents

What You Can Expect From This Recipe

So how does this Dutch red cabbage recipe fit into my Colorado comfort food category? I’ve had this recipe for over thirty years. It comes from a resort hotel restaurant in Vail, Colorado. The chef from the Netherlands added this Rode Kool Recept to the menu as part of an Octoberfest driven menu as a side dish for braised pork.

I’ve never been shy about asking restaurants for recipes. There are times you come out empty handed, but you’d be surprised at how many times they will share.

The chef took liberties with the traditional Rode Kool using not only apples but added some of our Colorado Palisade Pears to the recipe.

This Dutch red cabbage recipe is the quintessential side dish for a cool Fall evening. It’s sweet and tangy flavors pair perfectly with the main of about any Fall/Winter main course meat.

It’s also traditionally served with beef stew and mashed potatoes.

And the aroma that fills the house as it cooks is intoxicating.

Rode Kool is an easy recipe to make and once the ingredients are in the Dutch oven, you’ve got lots of hands off cooking time to prepare the main course. Let’s take a look:

Ingredients You’ll Need:

Ingredients to make rode kool dutch red cabbage.
  • Red Cabbage. Which is also called purple cabbage.
  • Apples. Fall will find your grocery store brimming with many varieties of apples. Any common variety of sweet apple such as Fuji, Gala, Golden, or Red Delicious will work for this recipe. Avoid sour apples such as Granny Smith.
  • Pears. Bartlett or Anjou are common varieties found in our markets. I also like to choose red pears for their color. Just make sure they’re not too ripe, they’ll be too soft to slice. And don’t use pears that are as hard as rocks. Choose” just right” ripe pears.
  • Granulated Sugar.
  • Cloves.
  • Peppercorns.
  • Apple Cider Vinegar, or white vinegar.
  • Bay Leaves.
  • Butter. Salted or unsalted.
  • Onion. Choose a sweet, yellow or white onion.
  • Salt and freshly ground black pepper.

Step by Step Instructions, It’s Easy

Placing spices in cheese cloth to make rode kool.
Chopped ingredients to make rode kool.
  1. Step 1: Place peppercorns, whole cloves and bay leaves in a piece of cheese cloth. Using twine to tie the top, make a pouch. This way the spices will add flavor to the Rode Kool while it cooks and you’ll be able to easily remove them before serving. They’re simply not edible.
  2. Step 2: Core and slice red cabbage, pears and apples. Remove some of the outer leaves if needed. To prepare the cabbage, cut the head in half and then core the cabbage (remove the root). Then slice the cabbage in two inch wide wedges.
Making rode kool in a Dutch oven.
Adding sugar and vinegar to rode kool.
  1. Step 3: Place sliced cabbage in Dutch Oven with sliced apple, sliced pears, seasoning pouch, onion, salt pepper and two cups of water. Simmer on low, covered, for one hour.
  2. Step 4: Add butter, vinegar and sugar and simmer one hour longer. At this time I leave the lid a bit ajar so steam escapes and the water will evaporate. However, add more water if cabbage becomes too dry, but no more than ½ cup at a time. At end of cooking time liquid should be entirely absorbed with the cabbage being moist but not soupy.

Common Questions about Rode Kool:

Can You Use Green Cabbage to Make Rode Kool?

Please don’t. Rode in Dutch translates to “red”. The traditional way to make this recipe is with red cabbage. You could in theory use green cabbage, but you’ll be disappointed when losing the vibrant colors of the finished dish.

Do You Have To Remove the Core from Red Cabbage?

Yes. It’s tough in texture and will remain so even after cooking. The flavor of the cabbage core is also bitter. Remove it and throw it away.

Do You need to Peel the Apples and Pears?

No. Leave the skin on. The long cooking time will insure that the skin becomes soft and tender. Just make sure to rinse them with water before using.

Can You Freeze Rod Kool?

Yes. Cooked red cabbage freezes well. I like to use a gallon zip-loc style freezer bag. Let the cabbage cool to room temperature before placing it in the bag. Squeeze the air out and lay flat in the freezer for optimal storage space. It will keep for up to three months.

Variations:

While the traditional Rode Kool recipe is delicious on its own, there are many variations that you can try.

  • Add cooked bacon bits or cook and add crumbled sausage to Rode Kool during the last thirty minutes of cooking.
  • Try adding 3 – 4 Juniper Berries to the spice packet. Their slightly piney, fruity and peppery flavor will add an additional layer of amazing flavor. A cinnamon stick would also be a welcome ingredient.
  • Add a hand full of raisins.
  • Add a glug of red wine.
  • Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, to create a unique flavor profile.

Storage

As with any dish of this kind, Rode Kool will taste even better the next day. Let it come to room temperature and store covered in an air tight container in the refrigerator for up to four days.

Tips for Success:

  • Make sure you have a soup pot or Dutch oven large enough. A 6 – 7 quart pot will work well here. Even though the cabbage “cooks down” reducing the space needed inside the pot, when you first start cooking, you’ll need a lot of room.

Recipe For Braised Dutch Red Cabbage

Rode Kool, Dutch Braised Red Cabbage.

Rode Kool is a traditional Dutch dish that is both delicious and nutritious. Its sweet and tangy flavor pairs perfectly with pork, beef or poultry or any stewed meat main dishes, making it a very versatile Fall side dish. I love to serve Rode Kool with Old Fashioned Meatloaf = perfect.

Try making this traditional Red Cabbage with Apples (Rode Kool Met Apple) for your next family meal.

More Fall Recipes

And if you’re looking for more side dish recipes for those special main course meals, don’t miss my Side Dish Category. You’ll find lots of supporting actors including the most popular on my site for Broccoli Rice and Cheese Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A plate of roasted braised red cabbage, Rode Kool.
Print Recipe
5 from 1 vote

Rode Kool, Braised Dutch Red Cabbage

Rode Kool, a braised Dutch red cabbage side dish with flavors that will win your heart. Perfect for your next braised pork roast dinner.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Side Dish
Cuisine: Dutch
Diet: Gluten Free
Servings: 12
Calories: 95kcal
Author: Lea Ann Brown

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 6 whole Cloves
  • 8 whole Black peppercorns
  • 2 Bay leaves
  • 1 large Head of Red Cabbage halved, cored then cut into wedges about 2 inches across
  • 2 whole Apples cored and sliced
  • 2 whole Pears cored and sliced
  • 1 small Onion thick sliced
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Freshly ground black pepper
  • 2 Cups Water
  • 3 Tablespoons Butter salted or unsalted
  • ½ Cup Apple Cider Vinegar
  • ½ Cup Granulated sugar
  • salt and pepper to taste

Instructions

  • Place peppercorns, whole cloves and bay leaves in a piece of cheese cloth. Using twine to tie the top, make a pouch. This way the spices will add flavor to the Rode Kool while it cooks and you'll be able to easily remove them before serving. They're simply not edible.
  • If needed, remove some of the unsightly outer leaves of the cabbage. Cut cabbage in half, remove the core and then slice in two inch wide wedges.
  • Place sliced cabbage in 6-7 quart Dutch Oven with sliced apple, sliced pears, seasoning pouch, onion, salt pepper and 2 cups of water.
  • Simmer, covered for one hour. Add butter, vinegar and sugar and simmer one hour longer.
  • At this time I leave the lid just barely ajar to make sure the water evaporates. Add more water if cabbage becomes too dry, but no more than ½ cup at a time. At end of cooking time liquid should be entirely absorbed with the cabbage being moist but not soupy.
  • Adjust flavors if needed. Some like it tangier … add more vinegar. Some like it sweeter … add a little more sugar.

Notes

  • Make sure you have a soup pot or Dutch oven large enough. A 6 – 7 quart pot will work well here. Even though the cabbage “cooks down” reducing the space needed inside the pot, when you first start cooking, you’ll need a lot of room.

Nutrition

Calories: 95kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 634mg | Potassium: 263mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1149IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 1mg

Rode Kool … It’s What’s For Dinner

Zesty Fresh Peach BBQ Sauce

By 3 Comments

This is an easy recipe for an easy small batch Peach BBQ Sauce that will rock your barbecue world. Using fresh sweet peaches and an enticing blend of tangy and spicy ingredients, this BBQ sauce will elevate the flavor of your next grilled entree.

Peach bbq sauce with grilled chicken thighs.

When it comes to barbecue, the right sauce can make all the difference.

Barbecuers are always on the lookout for a unique new homemade BBQ sauce for their next grilling project, so how about exploring the world of Peach BBQ Sauce.

This recipe combines the natural sweetness of fresh ripe peaches, honey, dry mustard, vinegar, jalapeno pepper and Worcestershire Sauce to bring layers of flavor for a zesty and unique experience.

This is one sassy little BBQ sauce! We especially like this for grilled chicken and ribs, let’s take a look.

Ingredients you’ll Need:

Ingredients to make easy peach bbq sauce.
  • Fresh Peaches
  • Honey
  • Apple Cider Vinegar
  • Garlic
  • Dry Mustard
  • Worcestershire Sauce
  • Kosher Salt
  • Jalapeno Pepper
  • Red Bell Pepper
  • Sweet Onion

Ingredient Substitutions:

  • Vinegar: White vinegar is a good substitute for Apple Cider Vinegar.
  • Jalapeno Pepper: Substitute one teaspoon red pepper flakes or use a habanero pepper to make it spicier.
  • Onion: I prefer sweet onion for this recipe, but feel free to substitute a red onion.
  • Ground Mustard: You can replace ground mustard with prepared mustard (plain yellow mustard). Prepared mustard is milder in flavor than ground mustard, so substitute 1 tablespoon for the 1 teaspoon of ground.
  • Brown Sugar: Substitute 1 cup brown sugar in place of honey.

These are the ingredients I use, but this recipe is easy to customize to your taste. Don’t like spice? Omit the jalapenos. Want it spicier? Make this a peach habanero bbq sauce. This is a sweet homemade barbecue sauce … want it tangier? Add a little more ground mustard and vinegar. Make it yours.

Step by Step Instructions, It’s Easy!

Poaching peaches for easy peeling.
Blanched peaches in an ice bath.
  • Step 1: Peel the peaches. The easiest way to peel peaches is to drop them in simmering water and let them steep for about two minutes.
  • Step 2: Drain the peaches and them place them in an ice bath. Use a large bowl and add ice cubes. Add enough water to cover the ice cubes and then place the hot peaches in the bowl. The skins will practically fall off the peaches.
Adding chopped ingredients to Dutch oven to make peach barbecue sauce.
Adding liquids to Dutch oven to make peach bbq sauce.
  • Step 3: Chop vegetables and peaches and place them in a 4 – 6 quart Dutch oven.
  • Step 4: Add the vinegar, dry mustard, Worcestershire sauce and honey.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Using an immersion blender to blend peach barbecue sauce.
  • Step 5: Simmer on low heat for about 25 minutes. If desired, puree in batches in a food processor or use an immersion blender to help break down the vegetables and peaches for a smoother consistency.

Common Questions about Peach BBQ Sauce:

Do You Have To Remove the Skin from the Peaches?

There are so many recipes using fresh peaches where I do not remove the skin. However, for the Peach BBQ Sauce, the skin would be a distraction to the end texture. I highly recommend removing that fuzzy outer layer.

Can You Freeze This Sauce?

Absolutely, yes. I like to use quart-sized zip-loc freezer-style bags. Let the sauce cool, then pour into a bag until almost full. Carefully squeeze the air out of the bag and store in the freezer lying flat. A great way to maximize freezer space. You can freeze this bbq sauce in canning jars. Just leave about an inch space at the top of the jar to allow some expansion room as the ingredients freeze.

How Do I Use This BBQ Sauce for Grilled Chicken?

We love this sauce for grilled chicken thighs. Grill the chicken until a digital read thermometer registers the internal temperature to 165 degrees. When I’m grilling chicken I have one station or area that is turned off. I move the chicken around quite a bit, turning often. Once the chicken is cooked, baste the chicken with Peach BBQ Sauce, turning a few times so the sauce will glaze, caramelize and flavor the chicken. Adding the sauce too soon will cause it to burn.

Can this Recipe be used for Canning?

Yes. This recipe is adapted from the experts at Ball Canning. I have adjusted some of the ingredients to make it spicier, and choose to make it a small batch sauce rather than a canning project. Please reference their instructions for Canned Peach BBQ Sauce.

How To Use Peach BBQ Sauce:

One of the best things about this BBQ Sauce is its versatility. It complements a wide range of grilled meats and vegetables, adding a burst of flavor that enhances the overall taste.

  • Season chicken thighs with salt and pepper, or use a seasoning blend like Monterey Steak Seasoning. Grill chicken and when almost done, glaze with the Peach BBQ Sauce the last few minutes of cooking. Turning a couple of times and mopping with the sauce at each turn.
  • Grilled pork tenderloin is another great protein to use for this sauce.
  • Try it on grilled potatoes or even grilled sweet potatoes.
  • Use it as a glaze for grilled chicken wings.
  • Or a dipping sauce for grilled shrimp.
  • Or how about a finishing glaze for ribs on the grill. Or add it to a pork roast when making pulled pork.

Its versatility and ability to enhance a wide range of dishes make it a standout choice for any barbecue enthusiast.

Tips for Success:

  • Make Ahead: So many recipes that combine a combination of ingredients, are well suited to make the day before using. This allows the flavors to marry and enhance the flavor. Just let the sauce cool and store in the refrigerator until ready to start that grill the next day. I like to use wide mouth canning jars.
  • The consistency of this bbq sauce is thick and chunky. I do suggest using an immersion blender to smooth out the texture.

Recipe for Peach Barbecue Sauce:

Nothing evokes a foodie fever pitch more than the July arrival of Colorado Fresh Peach Palisade Peaches. So take advantage of your local fresh produce and try this Peach BBQ Sauce. You’ll love it on grilled chicken.

A bowl of peach bbq sauce with grilled chicken.

Making your own BBQ sauce is a fun and rewarding project. Fresh flavors and healthy ingredients, this Peach BBQ Sauce is a culinary gem.

So, fire up your grill, grab some ripe fresh peaches, and impress your guests with a unique grilling sauce.

More BBQ Recipes:

And if you’re looking for more BBQ and Grilling Ideas, don’t miss my Grilling Category. You’ll find lots of fun Summer recipes including the most popular on my site for Grilled Italian Flank Steak.

And if you’re looking for more ways to use up those Summer peaches, don’t miss my easy Freezer Peach Preserves recipe.

And one of my favorite recipes to use Summer peaches is this one for Cinnamon Pecan Peach Bread. Quick easy and luscious with flavor. Here are some more ideas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach bbq sauce with grilled chicken thighs.
Print Recipe
5 from 1 vote

Zesty Fresh Peach BBQ Sauce

A small batch Peach BBQ Sauce that will rock your barbecue world. Using fresh sweet peaches and an enticing blend of tangy and spicy ingredients, this bbq sauce will elevate the flavor of your next grilled entree.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free
Servings: 32 ounces
Calories: 43kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ Pounds Fresh peaches peeled, pitted, fine chopped. About 5 peaches
  • 1 medium Red Bell Pepper About 1 cup, seeded, veins removed and chopped
  • ½ cup Sweet onion 1 medium onion, chopped
  • 1 Tablespoon Garlic fresh, chopped about 4 small cloves
  • ¾ cup Honey
  • ½ cup Apple Cider Vinegar
  • 2 teaspoons Worcestershire Sauce
  • 1 – 2 Jalapeno pepper stems, seeds and veins removed. Chopped.
  • 1 teaspoon Dry mustard
  • 1 teaspoon Kosher salt

Instructions

  • Peel the peaches. The easiest way to peel fresh peaches is to drop them in simmering water and let them steep for about two minutes. Drain the peaches and them place them in an ice bath: Use a large bowl and add ice cubes. Add enough water to cover the ice cubes and then place the hot peaches in the bowl. The skins will practically fall off the peaches.
  • Chop vegetables and peaches and place them in a 4 – 6 quart Dutch oven. Add the vinegar, dry mustard, Worcestershire sauce, salt and honey.
  • Bring to a boil. Reduce heat and simmer on low uncovered, stirring frequently, until mixture thickens to the consistency of a thin commercial barbecue sauce, about 25 minutes.
  • If desired, puree in batches in a food processor or use an immersion blender to help break down the vegetables and the peaches.

Notes

Tips For Success:
  • Use a silicone brush to baste this sauce over grilled meats during the last few minutes. Turning and basting a few times. This will allow the sauce to coat the meat, flavor and caramelize as a glaze. Adding the sauce too soon will burn it.
  • Make Ahead: So many recipes that combine a combination of ingredients like this, are well suited to make the day before using. This allows the flavors to marry and enhance the flavor. Just let the sauce cool and store in the refrigerator until ready to start that grill the next day. I like to use wide mouth canning jars.
  • This recipe makes about 32 ounces of bbq sauce. Or about 4 half pints. You can easily freeze any unused sauce.
  • The consistency of this bbq sauce is thick and chunky. I do suggest using an immersion blender to smooth out the texture.

Nutrition

Calories: 43kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 83mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 0.2mg

Zesty Peach BBQ Sauce … It’s What’s For Grilling.

Arugula Goat Cheese Salad with Grilled Peaches

By 6 Comments

Making this salad with grilled peaches is a fun toss between a salad and a cheese course. Grilling fresh peaches will give them a hint of smoke, and a touch of caramelization. Serve them with salty goat cheese and a splash of balsamic vinaigrette = ideal for Summer dining.

Grilled peach salad with arugula and burrata cheese.

What You Can Expect From This Recipe

Is there anything better than a beautiful juicy fresh Summer peach?

Try grilling that big beautiful peach to make a salad with grilled peaches. The sweetness and caramelization of the peach, the creaminess of goat cheese and the peppery bite of arugula makes a great flavor paring, not to mention the pleasant contrast of textures.

It’s easier to make than one might think. The peaches are done grilling in just a couple of minutes. The goat cheese slices in a jiff. And the balsamic vinaigrette dressing is a cinch to whisk up. 

This salad with grilled peaches is hearty enough to satisfy a big appetite. And perfect for any Summer meal.

So if you’re looking for a good reason to throw a backyard bash with some recipes that keep in simple and easy, this grilled peach salad with goat cheese is just what you’re looking for.  You’ll find a step by step guide that even the beginning home cook will find easy.

So fire up that grill and invite those friends. Celebrate the flavors of Summer.

Table of contents

Ingredients You’ll Need

Ingredients to make grilled peach salad.
  • Fresh Colorado Peaches
  • Goat Cheese: Purchase a good quality, unflavored, unseasoned goat cheese.
  • Arugula
  • Olive oil
  • Kosher Salt and Fresh Ground Pepper
  • Fresh Thyme

Ingredient Substitutions

  • Fruit: This grilled peach salad could easily become a grilled apricot salad, or you could even use plums.
  • What’s A Good Substitution for Goat Cheese: Those small balls of fresh mozzarella would be a good choice here. Or sliced fresh mozzarella from the larger balls. Crumbles of feta cheese would bring a similar tangy flavor.
  • Arugula: If you can find Frisee, it would be a great substitution here. Fresh baby spinach is also a good choice.
  • Thyme: Fresh chives or mint would work well for this recipe. Avoid rosemary. It would bring too strong of a flavor. A sprinkle of dried thyme is a good choice.
  • Balsamic Vinegar: Rather than combining balsamic vinegar and olive to make the balsamic vinaigrette, drizzle this salad with Balsamic Reduction Sauce.

Step by Step Instructions, It’s Easy

Sliced fresh peaches seasoned with salt and pepper.
Balsamic dressing for grilled peach salad.
  1. Step 1: In a medium bowl, toss the peach halves or peach slices with 2 tablespoons of the olive oil and the thyme. Season with salt and pepper. Let stand for 10 minutes.
  2. Step 2: In the meantime, whisk together the balsamic vinegar and the remaining olive oil.

How To Grill Peaches

Grilling peach halves on a grill.
  1. Step 3: Preheat the grill to 350-400 degrees. Oil the grates. Grill the peach halves starting with the flesh side down for about 6 minutes, turning once, until lightly charred and softened. Using a sturdy thin metal spatula will make turning those peaches easier.
Grilling peach slices for grilled peach salad.
  • Tip: If the peach would not release from the pit while trying to cut them into halves, slice the peaches instead, removing each slice from the pit. They will be a little more tedious to grill, but will work fine. Watch them closely and adjust the grill time.
Grilled peach salad with arugula and goat cheese
  1. Step 4: Assemble the Salad: Arrange the goat cheese slices on plates. Top with arugula and then grilled peaches. Drizzle on the balsamic vinaigrette. Gently salt and pepper if you wish and garnish with fresh thyme. Serve right away.

Common Grilled Peach Salad Questions

How Do You Remove The Pit From Peach Halves?

Starting at the top of the peach, slice through the flesh until you reach the stone. Then with your hands, twist the peach back and forth until the halves separate. Just like you would when slicing an avocado in half. Then gently pull the pit from the peach half, using a fork or knife.

Can You Grill Canned Peaches?

Thinking about making this salad during off-peach-season, and using canned peaches? Just make sure to drain canned peach halves well, and using a paper towel, pat them as dry as you can get them. My opinion? Save this grilled peach salad for Summer-time when fresh peaches are at their peak.

When Grilling Peaches Should You Remove The Skin?

No. Leaving the skin in tact will keep those peaches stronger to hold up on those hot grates.

How Ripe Should Peaches Be For Grilling?

A peach should be ripe but still firm when you press on it. If your peaches are too soft, they’ll be hard to cut in half and remove the pit. Save those softer peaches for standing over the sink and eating whole.

Can You Slice Peaches After They’re Grilled?

Yes. Use a good serrated knife and using a back and forth motion, slowly cut the peach half into slices.

Tips for Success

  • Use a peach that’s slightly soft to the touch. Using too soft or too ripe of a peach will compromise the grilling process.
  • Let the goat cheese sit in the freezer for about 30 minutes. This will make slicing cleaner and easier. A cleaner slices cheese will result in a prettier and more professional looking salad.
  • I’ve made this salad over a dozen times. There are times that the peaches aren’t quite ripe enough and the peaches are simply a struggle to cut in half and remove the pit. Once you slice around the peach and it simply won’t come apart into two halves, start slicing the peach and removing the slices from the pit.
  • Use a grill basket if you’d like to make grilling peach slices easier.

Make Ahead

This salad simply isn’t a good candidate for prep ahead. This salad with grilled peaches is best made and served once the peaches are grilled.

Clingstone vs. Freestone Peaches

Try to purchase Freestone peaches for this grilled peach salad. Just as the names imply Freestone peaches indicate that the pit will release easy from the flesh. The pit will “cling” to the flesh and be hard to remove with Clingstone peaches. Grocery stores may not label which variety you’re purchasing, so If you end up with a Clingstone peach, this is then you’ll need to slice the peaches, removing each slice as you go and grill the slices rather than peach halves.

Serving Suggestions:

This salad with grilled peaches would be a beautiful side dish for any grilled entree like our favorite Sirloin Steak Kabobs. This recipe for Grilled Chicken Halves is also a good choice.

Thinking about seafood? This salad with grilled peaches would make a complete meal served with this recipe for Best Grilled Shrimp.

Looking for a soup and salad combo. Try serving this with my Summery Sweet Corn Soup with Roasted Corn Guacamole. It’s a very special recipe and an excellent way to use Summer fresh Summer produce.

Beverage Parings

  • Red Wines: A fresh crisp Sauvignon Blanc or Rosé.
  • Source: What To Drink With What You Eat. I am an Amazon Affiliate Member, if you purchase this book using this link, I receive a small commission at no extra charge to you.

More Fresh Summer Salad Recipes

And don’t miss this recipe for Honey Glazed Skirt Steak Salad. It’s a great main course Summer Salad that you’ll want to serve over and over again. And check my Salad Category for even more salad recipes.

A salad with grilled peaches, arugula and goat cheese.
Print Recipe
5 from 1 vote

Arugula Goat Cheese Salad with Grilled Peaches

Making this salad with grilled peaches is a fun toss between a salad and a cheese course. Grilling fresh peaches will give them a hint of smoke, and a touch of caramelization. Serve them with salty goat cheese and a splash of balsamic vinaigrette = ideal for Summer dining.
Prep Time15 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 162kcal
Author: Lea Ann Brown

Ingredients

  • 6 fresh peaches halved and pitted
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground pepper
  • 1 ½ teaspoons balsamic vinegar Aged is best
  • 4 ounces arugula stemmed
  • 4 ounces goat cheese cut into 12 slices
  • more thyme stalks for garnish

Instructions

  • Light a grill and preheat to 350 degrees. In a medium bowl, toss the fresh peaches with 2 tablespoons of the olive oil and 2 teaspoons thyme leaves. Season with half the salt and pepper. Let stand for 10 minutes.
  • In the meantime, whisk together the balsamic vinegar and the remaining olive oil.
  • Grill the peach halves, or slices over high heat for about 6 minutes, turning once, until lightly charred and softened.
  • Arrange the goat cheese slices on plates. Top with arugula and then grilled peaches. Drizzle on the balsamic vinaigrette. Gently salt and pepper if you wish and garnish with fresh thyme. Serve right away.

Notes

Tips For Success: 
  • Let the goat cheese sit in the freezer for about 30 minutes. This will make slicing cleaner and easier. A cleaner slices cheese will result in a prettier and more professional looking salad.
  • I’ve made this salad over a dozen times. There are times that the peaches aren’t quite ripe enough and the peaches are simply a struggle to cut in half and remove the pit. Once you slice around the peach and it simply won’t come apart into two halves, simply start slicing the peach and removing the slices from the pit.
  • Use a grill basket if you’d like to make grilling peach slices easier.
  • Fresh apricots are a good substitution for this salad.

Nutrition

Calories: 162kcal | Carbohydrates: 2g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 75mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 3.9mg | Calcium: 59mg | Iron: 1mg

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Salad with Grilled Peaches …It’s What’s For a Side dish

This salad with grilled peaches recipe was first published August of 2018 and updated July, 2023 with step by step instructions and photos.