Southern Peach, Vidalia Onion & Bourbon BBQ Sauce

Penelope Malcolm

By
@red1963

I've always loved BBQ sauces, so I made one for my family and friends that I felt really represented the South. As you can see, I make enough to can and give away for gifts. This recipe makes six pints. To can, fill the pint jars to within 1/8-inch of the top. Process in a water bath for 15 minutes.


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Comments:

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
WOW! So sweet, so spicy. We love it on chicken, but the sky's the limit!

Ingredients

2 Tbsp
unsalted butter
2 Tbsp
extra-virgin olive oil
2 c
vidalia onion, chopped
1 Tbsp
garlic, minced
2 c
fresh peaches, peeled and chopped
1 c
bourbon
2 small
chipotle chili peppers in adobo, seeds removed
1 c
water
4 c
ketchup
1/2 c
dark molasses
1/2 c
apple cider vinegar
1/4 c
dijon mustard
1/4 c
worcestershire sauce
1 Tbsp
smoked paprika
2 Tbsp
ground ancho chili pepper
1 tsp
salt
1/2 tsp
freshly-ground black pepper

Directions Step-By-Step

1
Heat the butter and oil over medium heat in a 4-quart or larger sauce pan.
2
Add the onions and cook, stirring often, until the onion are translucent, about five minutes.
3
Add the garlic and cook one minute longer.
4
Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
5
Pour the mixture along with the water into a blender and blend until smooth.
6
Pour the mixture back into the sauce pan and lower the heat to low.
7
Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.

About this Recipe

Course/Dish: Marinades, Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern
Collection: World Food Champs
Hashtags: #sauce, #BBQ