Peach Mango Bbq Sauce Recipes

MANGO HABANERO BBQ SAUCE

Steps:

• Combine all the ingredients in a pot and bring to a boil.
• Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
• Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
• Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

SPICY PEACH BBQ SAUCE RECIPE

Steps:

• Combine tomato sauce, apple cider vinegar, brown sugar, honey, Worcestershire sauce, onion powder, garlic powder, salt, pepper, and chopped peaches in a medium saucepan set over medium heat. Bring to a low boil and then cook until thick and coats the back of a spoon, about 10 minutes. Stir in peach preserves.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

PEACH HABANERO BBQ SAUCE

Steps:

• Add all ingredients into a blender and blend until smooth.
• You can use immediately, but for the best taste, let the sauce sit for an hour for the flavors to meld.

PEACH BARBECUE SAUCE

Steps:

• Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
• Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
• Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

HABANERO PEACH BBQ SAUCE

Steps:

• *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
• Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
• Pour blended mixture into a large pot.
• Add all other ingredients and the seeds from 1 pepper.
• Stir to mix and cook over medium heat.
• Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
• Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
• Remove sauce from heat.
• If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).

MANGO BBQ SAUCE

Steps:

• In a food processor, puree the onion, garlic and mango until smooth. Add the mixture along with the remaining ingredients to a saucepan and stir until well combined. Cook over medium heat for 10-15 minutes, stirring occasionally. Remove from the heat and store refrigerated.

PEACH MANGO BBQ SAUCE

Steps:

• 1. Take a half cup of chopped peaches and set them aside. Place remaing peaches in a food processor. add the mango juice and pulse until it is smooth .
• 2. set stove to medium-high heat. in a large sauce pan add the peach mango mixture. add in the half cup of reserve peaches.
• 3. Add in all of the ingredients except for the garlic onion and jalapeño. pepper. Stir while it is cooking. Reduce heat to medium.
• 4. Sauté the onion in a pan with about a tablespoon of olive oil. Cook until translucent. add the onion into the sauce. Into the pan add some more olive oil and cooked chopped garlic just until lightly golden. about 1 min. Add the garlic to the sauce.
• 5. Add the chopped pepper directly to the sauce and stir well to combine.
• 6. Bring sauce back up to a boil. Continue to cook reducing heat to medium low. stir occasionally until it mixture boils down and is thickened. This step should take about 30 to 40 minutes. Remove from heat and let cool. It will thicken even more after it cools. Keep refrigerated 1-2 weeks. Use it to baste grilled chicken or you may use it it to baste pork ribs.
• 7. Bake chicken , or Grill chicken. Baste with sauce while cooking. coating each side of chicken twice. I grilled mine. I like the nice char on my chicken.
• 8. Each cut of chicken differs in cooking time. Cook chicken Until meat is not pink is in the center before serving. Grill time approximately 30 minutes for thighs. Picture shown served with grilled peaches. Simply cut peaches in half remove pit. Cook on grill until slightly tender.

BBQ ESSENTIALS: PEACH, MANGO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. If you want to, you can use frozen peaches and mangos; just make sure they are defrosted before starting.
• 3. My favorite green chilies are Hatch brand, and they come in 4-ounce cans. For this recipe you will only need 1 - 2 tablespoons; however, the remainder can be frozen and saved for another recipe.
• 4. The savory is controlled by the onions. The sweet is controlled by the fruit, and the coconut sugar. The sour is controlled by the vinegar. The kick is controlled by the green chilies. You can control the taste of this sauce by varying one or all of the ingredients. For example, I would start by adding half the apple-cider vinegar, and then tasting and adding a tablespoon more at a time, until you reach the desired results.
• 5. Gather your ingredients (mise en place).
• 6. Add the oil to a saucepan, or pot, over medium heat, then add the onions.
• 7. Allow them to sauté until soft, about 10 minutes, and then add the peaches, and mangos.
• 8. Simmer the ingredients for 10 minutes, and then add the vinegar and coconut sugar.
• 9. Simmer for an additional 10 minutes, and then add the chilies.
• 10. Simmer, covered for 10 minutes.
• 11. Remove from heat, allow to cool for 15 minutes, and then then add to a blender, and blend until smooth.
• 12. Place in a non-reactive jar with a tight-fitting lid, and place in the refrigerator until ready to use.
• 13. PLATE/PRESENT
• 14. I love this stuff on chicken, and I have even used it with shrimp. Enjoy.
• 15. Keep the faith, and keep cooking.