Spicy Peach Bourbon BBQ Sauce
Like I’ve mentioned in my most recent posts, we love to go to our local farmers market every Sunday while it’s opened during the summer. On the way back from the farmers market, we always stop by the road side Palisade Peach stand and grab a basket full of the best peaches EVER!!!!! Well, last week, we bought and entire box! We’ve been eating them, made peach butter with about 12 lbs of them and are trying to think of more recipes to use them up before they go bad so I don’t have to gorge myself -because I will NOT let these go to waste! So today I decided to make a peach BBQ sauce. My amazing father in law bought me a bag of fresh roasted Anaheim peppers from the farmers market to put in there for a little kick. (I don’t know if this was really out of kindness or if he just really didn’t want me to use habanero peppers like I had first mentioned when coming up with my recipe!) I also grabbed a red onion and a handful of jalapeños while we were ther in case we needed more heat.
Here is what I used:
- 4 Tbsp butter (divided)
- 1 large red onion, chopped (about 2 cups)
- 2 Tbsp finely chopped garlic
- 6 roasted Anaheim peppers, seeded and chopped
- 2/3 cup Pendelton Canadian whiskey
- 2 Tbsp prepared mustard
- 3 peaches, chopped
- 1/2 cup brown sugar
- 1 cup ketchup
- 1/4 cup Apple cider vinegar
- 1/8 cup honey (not pictured)
- 3 roasted jalapeños, seeded and chopped (not pictured)
I started by melting 2 of the tablespoons of butter in a skillet and adding in the red onion, cooking about 15 minutes until it started to brown.
Then I added in the garlic, cooking for about 2 minutes
Before adding in these super delicious roasted peppers!!!
Once all of that was hot and steamy and making my house smell fabulous, I squeeze in the mustard (this is also when I decided to throw in the additional 2 tablespoons of butter to keep it all from sticking)
then poured in the bourbon, peaches, brown sugar, ketchup, honey and vinegar
Gave it a good stir and let it simmer for 30 minutes (stirring often to prevent it burning on the bottom) .
This is where I made a crucial decision to add more heat! The Anaheims are tasty but just weren’t cutting it on the a Scoville scale for me today…
So I threw the jalapeños under the broiler,
let them sweat
chopped them up and threw them in with the sauce for the last 10 minutes of simmering
This time, when I taste tested it, my tongue tingled! Perfect! All that was left to do was puree it all in the food processor 🙂 It can be as chunky or smooth and your little heart desires!
And just because I like to play around with photography, here’s a slow no of the blending process! 🙂
[wpvideo qe2zlMOU]
Let me know what you use this sauce on! We tossed some grilled chicken wings in it for lunch and holy moly was it awesome!!!!
