Peachchipotlebbqsauce Recipes

CHIPOTLE PEACH BBQ SAUCE

Steps:

• Combine all of the ingredients in a medium pot over medium heat, stirring to combine.
• Allow mixture to come to a low boil, stirring often to stew the peaches down for about 5 minutes.
• Using an immersion blender, blend the sauce until it reaches a smooth, lump-free consistency. Alternatively, if you do not have an immersion blender you can carefully transfer the mixture to a heat-proof blender to blitz until smooth.
• Serve immediately over grilled meat such as wings, chicken, or pork. Unused sauce should be stored in an airtight container in the refrigerator.

SPICY CHIPOTLE PEACH BARBECUE SAUCE WITH FRESH PEACHES

Steps:

• Peel and dice up the peaches to the desired consistency you would like. Use a food processor or blender to make smooth, if desired. Set aside.
• In a medium saucepan melt the butter over medium heat. When the butter starts to foam, add the onion cook until softened and start to turn golden brown; about 5 to 10 minutes.
• When the onions are golden, add in the garlic. Cook for one more minute. Stir in the peaches and any rendered juices, honey, smoked paprika, tomato sauce, Worcestershire sauce and apple cider vinegar. Using a spoon, press chipotle chiles through a sieve into a saucepan; discard solids inside the sieve. Bring to a boil. Boil for one minute, stirring constantly. Reduce heat to a simmer. Continue to simmer for 20 to 30 minutes, stirring occasionally to ensure it doesn't stick to the bottom of the pan.
• Add this sauce to anything your heart desires!

PEACH CHIPOTLE SAUCE

Steps:

• In a large saucepan, stir together the tomatoes, sugar, molasses, 1/2 cup peach preserves. ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, rice vinegar, and chipotle powder. Simmer over medium heat until the sauce is thickened and flavors have blended, about 30 minutes.
• Let the sauce cool slightly, about 10 minutes. Transfer the sauce to a blender with the remaining 1/4 cup peach preserves; season with salt to taste. Cool completely, then store in the refrigerator for up to 2 weeks.

PEACH CHIPOTLE BBQ SAUCE

Steps:

• Combine all ingredients in food processor & puree.
• Simmer in saucepan over medium low heat until reduced by 1/3. Taste for seasoning!

PEACH BARBECUE SAUCE

Steps:

• Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.

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.

"IF YOU GOTTA HAVE IT" PEACH CHIPOTLE BARBECUE SAUCE

Steps:

• In a large saucepan, combine tomatoes, sugar, 1/2 cup peach preserves, ketchup, chili sauce, both vinegars, molasses, and Worcestershire sauce, stirring after the addition of each ingredient to combine. Add chipotle powder and bring to a simmer over medium heat; simmer until flavors have blended and sauce has thickened slightly, about 30 minutes.
• Remove sauce from heat and let cool slightly. Using an immersion or regular blender, puree sauce. Add remaining 1/4 cup peach preserves and season with salt. Let stand for 5 minutes and stir again. Let cool completely. Sauce may be kept refrigerated, in an airtight container, for up to 2 weeks.

PEACH-CHIPOTLE BABY BACK RIBS

Steps:

• Preheat oven to 325°. In a small bowl, combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, until ribs are tender, 2-1/2 to 3 hours., Meanwhile, place peaches in a blender; cover and process until smooth. In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 12-15 minutes. Add brown sugar, chipotle peppers, adobo sauce, vinegar, mustard and peach puree; bring to a boil. Reduce the heat; simmer, uncovered, until slightly thickened, 25-30 minutes., Drain ribs. Grill ribs, pork side down, covered, on an oiled rack over medium heat until browned, 5-7 minutes. Turn ribs; brush with 2 cups sauce. Cook 5-7 minutes. Serve with remaining sauce.

TEXAS STYLE CHIPOTLE BBQ SAUCE

Steps:

• Process onion and water in food processor until slushy, about 45 seconds.
• Pass the onion slush through a fine mesh strainer over a large mixing bowl, pressing on the slush with a large rubber spatula. Discard the onion solids.
• Wisk ketchup, apple cider, 3 tbl. apple cider vinegar, Worcestershire sauce, molasses, dijon mustard, chipotle chili, adobo sauce, and black pepper into onion liquid.
• In a large saucepan, cook bacon over medium-high heat, until bacon is crisp.
• Remove bacon with a slotted spoon.
• Add garlic and chili powder to hot bacon fat and cook until fragrant, about 30 seconds.
• Add onion-ketchup mixture to the saucepan and simmer for 15 minutes.
• Off heat, add remaining 1 tbsp apple cider vinegar.
• (Optional) Pulse cooked bacon is food processor until it is a fine powder and add to sauce.