Sweet Peach Barbecue Sauce For Chicken Pork Shrimp Fish Recipes

SWEET PEACH BARBECUE SAUCE (FOR CHICKEN, PORK, SHRIMP, FISH....)

Steps:

• In a large skillet over medium-high heat, heat the oil until hot, but not smoking.
• Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes.
• Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes.
• Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste.
• Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes.
• Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth.

PEACH BBQ SAUCE

Steps:

• Add peaches, tomato paste, vinegar, maple syrup, ginger, mustard, garlic, oregano, smoked paprika, pepper, and 10 grinds salt to a food processor. Blend until well combined into a thick sauce, about 1 minute. It's okay if some some flecks of ginger remain.
• Pour the sauce into an 8-inch frying pan. Heat to a soft boil over medium heat, about 3 minutes. Reduce heat and simmer for 4 minutes more. Remove from heat.
• Use right away or cool on the countertop, pour into a container, label, and refrigerate.

ZESTY PEACH BARBECUE SAUCE

Steps:

• PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
• LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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.