Peach Barbecue Sauce
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Peaches (fresh)1 tbsp
Canola Oil1 cup
Cider Vinegar1 cup
Bourbon2.5 tbsps
Mild Honey2 tbsps
Dijon Mustard3 tsp
Light Brown Sugar1 tsp
Chili Powder1 tsp
Dry Mustard1 tsp
Kosher SaltDirections:
1
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds
2
Transfer with a slotted spoon to a bowl of ice and cold water and cool
3
Peel peaches and coarsely chop
4
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes
5
Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes
6
Purée in a blender (use caution when blending hot liquids)
7
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds
8
Transfer with a slotted spoon to a bowl of ice and cold water and cool
9
Peel peaches and coarsely chop
10
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes
11
Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes
12
Purée in a blender (use caution when blending hot liquids)