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Peach Bourbon BBQ Sauce


Description

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Ingredients

1 tablespoon butter

1 small sweet onion, chopped

2 serrano peppers, chopped

1 jalapeno pepper, chopped

3 cloves garlic, chopped

2 large peaches peeled, pitted and chopped

6 ounces tomato paste

½ cup bourbon or whiskey 

1/3 cup brown sugar

1/3 cup apple cider vinegar

4 tablespoons honey

2 tablespoons Worcestershire sauce

1 teaspoon sweet Spanish paprika

Salt to taste

Water as desired to thin the sauce


Instructions

Heat a large pot to medium heat and add butter. Melt and add onion and peppers. Cook about 4-5 minutes to soften.

Add garlic and stir. Cook another minute until it’s fragrant.  

Add peaches, tomato paste, bourbon, brown sugar, vinegar, honey, Worcestershire sauce and paprika. Stir.

Bring the whole thing to a boil then reduce heat and simmer for 20-30 minutes, until thickened.

Transfer to a food processor and process to your desired level of thickness, either chunky or nicely pureed. You can also strain it at this point through a sieve for an even finer sauce.

Season with salt to your preference.

If you’d like a thinner sauce, add a bit of water to achieve your desired consistency.


Notes

Serrano peppers are the smaller and hotter cousin of jalapenos. If you think that will be too much heat then leave them out and use an extra jalapeno. Removing the seeds and white membrane of the peppers will leave you with just a hint of spice. 

This summery sauce has got it all going on. Sweet, juicy Okanagan peaches, smoky paprika, spicy Okanagan peppers, and tomato paste are enhanced with bourbon or Canadian whiskey. Perfect for any meat you toss on the grill like chicken, wings, pork tenderloin or chops, prawns – all are fantastic with this sauce. But for the perfect match made in heaven, slather this on a rack of ribs and get ready to lick every last drop off your plate, it’s that good! Serrano peppers are the smaller and hotter cousin of jalapenos. If you think that will be too much heat then leave them out and use an extra jalapeno. Removing the seeds and white membrane of the peppers will leave you with just a hint of spice. 

 

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