Peach-Bourbon Barbecue Sauce
Recipes by Chef Steph
Peach-Bourbon Barbecue Sauce
A sweet and tangy sauce that brings a kick to the table!
ingredients
Peach-Bourbon Barbecue Sauce
- 2 pounds - peaches
- 2 tablespoons - vegetable oil
- 1 - medium sweet onion, chopped
- 1/4 cup - seeded and finely chopped jalapeño peppers
- 1/2 teaspoon - crushed red pepper flakes
- 2 large - garlic cloves, minced
- 1/4 cup - light brown sugar
- 2/3 cup - apple cider vinegar
- 1/3 cup - Cody Road Bourbon
- 1/4 cup - honey
- 1/4 cup - tomato paste
- 1 teaspoon - chili powder
- 1/2 teaspoon - dry mustard
- 1/2 teaspoon - kosher salt, plus more to taste
- 1/2 teaspoon - freshly ground black pepper, plus more to taste
Prep time10 minutes
Cook Time15 minutes
Serves10 to 15
Directions
- Prepare an ice bath in a large bowl and bring a large saucepan of water to a boil.
- Cut an "X" in the bottom of each peach, and blanch for about 10 seconds. With a slotted spoon or spider, transfer the peaches to ice bath. When cooled, peel and coarsely chop.
- In a large heavy saucepan or Dutch oven over medium-high heat, add oil. When oil is shimmering, add onion and jalapeños.
- Cook until tender, using a wooden spoon to stir occasionally, about 3 minutes.
- Add the garlic and cook for another minute.
- Stir in the peaches and remaining ingredients. Bring to a boil and reduce to a simmer.
- Cook uncovered, stirring occasionally, until sauce has thickened and flavors meld, about 20 minutes. Using a hand blender, puree sauce smooth. Taste and adjust seasoning with salt and pepper.
- Cool sauce and transfer to an airtight container. Sauce will last about two weeks refrigerated or can be frozen for longer storage.
