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peach barbecue sauce with adobo sauce by eddie

23 Pinches 4 Photos
EDWARDCARL avatar
Bristow, OK
Updated on Jul 30, 2015

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.

prep time 15 Min
cook time 30 Min
method Stove Top
yield Makes 6 pints or 10 1/2 pints

Ingredients

  • 8 cups ripe peaches
  • 1 cup jalapeno peppers
  • 1/2 cup onions chopped
  • 1/3 cup garlic finely minced
  • 11/4 cups honey
  • 3/4 cup cider vinegar
  • 1 tablespoon dry mustard
  • 2 teaspoons salt
  • 1/8 teaspoon 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 teaspoons peeled and minced ginger
  • 3/4 teaspoon ground cumin
  • 11/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper

How To Make peach barbecue sauce with adobo sauce by eddie

  • Step 1
    Put all ingredients into a blender, work in batches. Puree until smooth.
  • Step 2
    Pour the pureed mixture into a large size saucepan simmer 25 - 30 minutes
  • Step 3
    Pour hot sauce into hot sterile jars allowing 1/2 inch head space removing any air bubbles.
  • Step 4
    Wipe the rims of the jars with a clean cloth. Top with lids and rings finger tight.
  • Step 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
  • Step 6
    HOMEMADE ADOBO SAUCE:
  • Step 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.
  • Step 8
    Place the soaked chilies in a blender along with the ginger, cumin salt and pepper
  • Step 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,
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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