PEACH BARBECUE SAUCE WITH ADOBO SAUCE BY EDDIE

Eddie Jordan

By
@EDWARDCARL

This barbecue sauce is great for that tail gate party or just for a cookout or any time a barbecue sauce is needed. Good for you also.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Makes 6 pints or 10 1/2 pints

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

8 c
ripe peaches
1 c
jalapeno peppers
1/2 c
onions chopped
1/3 c
garlic finely minced
11/4 c
honey
3/4 c
cider vinegar
1 Tbsp
dry mustard
2 tsp
salt
1/8 tsp
liquid smoke and 1 tblespoon adobo sauce

HOMEMADE ADOBO SAUCE:

4
dried ancho chilies seeded and deveined
4
dried guajilla chilies seeded and deveined
2 tsp
peeled and minced ginger
3/4 tsp
ground cumin
11/2 tsp
kosher salt
1/4 tsp
ground black pepper

Directions Step-By-Step

1
Put all ingredients into a blender, work in batches. Puree until smooth.
2
Pour the pureed mixture into a large size saucepan simmer 25 - 30 minutes
3
Pour hot sauce into hot sterile jars allowing 1/2 inch head space removing any air bubbles.
4
Wipe the rims of the jars with a clean cloth. Top with lids and rings finger tight.
5
Transfer jars to a boiling water bath canner and process 15 minutes. Remove from water and allow to cool12 to 24 hours. Check seals
6
HOMEMADE ADOBO SAUCE:
7
Combine the anchor and guajillo chilies in a large bowl and add plenty of cold water to cover. Let them soak until soft about 30 minutes.
8
Place the soaked chilies in a blender along with the ginger, cumin salt and pepper
9
Blend until very smooth, stop every few minutes scrape down the sides with a spatula and stir to make sure everything is getting Pureed add water as needed,
10
Scrape the puree into a small bowl if you intend to use it or into a jar with a tight fitting lid. Keeps 4 month in the freezer.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Gluten-Free, Wheat Free, Soy Free