Zesty Peach Barbecue Sauce Recipes

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ZESTY PEACH BARBECUE SAUCE



Zesty Peach Barbecue Sauce image

This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.

Provided by MarilynInNC

Categories     Sauces

Time 1h

Yield 8 half pints

Number Of Ingredients 10

6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 tablespoons finely chopped garlic (about 14 cloves)
1 1/4 cups honey
3/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper flakes
2 teaspoons dry mustard
2 teaspoons salt

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.

Nutrition Facts : Calories 239.3, Fat 0.7, SaturatedFat 0.1, Sodium 607.1, Carbohydrate 61, Fiber 2.9, Sugar 56.3, Protein 2.1

PEACH BARBECUE SAUCE



Peach Barbecue Sauce image

Provided by Food Network

Categories     condiment

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 9

2 peaches, peeled, pitted and coarsely chopped
3/4 cup peach nectar
1/2 cup ketchup
1 tablespoon molasses
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon adobo sauce from canned chipotles in adobo
1/4 teaspoon liquid smoke

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



Peach Barbecue Sauce image

Categories     Sauce     Bourbon     Blender     Onion     Vegetarian     Quick & Easy     Backyard BBQ     Peach     Jalapeño     Simmer     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 12

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Steps:

  • Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
  • 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. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
  • Purée in a blender (use caution when blending hot liquids).

PEACH BARBECUE SAUCE



Peach Barbecue Sauce image

Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.

Provided by Karen Barris Calabro

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10h35m

Yield 48

Number Of Ingredients 19

7 large white peaches, peeled and pitted
5 large tomatoes, stems removed
1 large sweet onion, peeled
3 bell peppers - halved, seeded, and stems removed
10 cherry peppers - halved, seeded, and stems removed
5 jalapeno peppers - halved, seeded, and stems removed
4 cloves garlic, peeled
2 cups white sugar
1 cup apple cider vinegar
2 tablespoons liquid smoke flavoring
2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
1 tablespoon mustard seeds
1 tablespoon canning salt
1 tablespoon cracked black pepper
2 teaspoons celery seeds
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 (6 ounce) can tomato paste
6 1-pint canning jars with lids and rings

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.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g

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