Zestypeachbarbecuesauce 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

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).

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