Peach Jalapeno Barbeque Sauce Recipes

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PEACH-JALAPENO BARBEQUE SAUCE



Peach-Jalapeno Barbeque Sauce image

Sweet and spicy barbeque sauce.

Provided by amaldonado

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 12

1 teaspoon olive oil
1 tablespoon minced garlic
1 (15 ounce) can sliced peaches, drained
1 cup ketchup
¼ cup apple cider vinegar
¼ cup canned diced jalapeno peppers
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons liquid smoke flavoring
1 teaspoon onion powder
1 teaspoon mustard powder
½ teaspoon ground black pepper

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and lightly browned, 3 to 5 minutes.
  • Blend garlic, peaches, ketchup, vinegar, jalapeno peppers, Worcestershire sauce, brown sugar, liquid smoke flavoring, onion powder, mustard powder, and black pepper in a blender until smooth.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 235.8 mg, Sugar 8.2 g

PEACH BARBECUE SAUCE



Peach Barbecue Sauce image

Categories     Sauce     Bourbon     Blender     Onion     Vegetarian     Quick & Easy     Backyard BBQ     Peach     Jalapeño     Simmer     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 12

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Steps:

  • Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
  • Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
  • Purée in a blender (use caution when blending hot liquids).

PEACH BARBECUE SAUCE



Peach Barbecue Sauce image

Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.

Provided by Karen Barris Calabro

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10h35m

Yield 48

Number Of Ingredients 19

7 large white peaches, peeled and pitted
5 large tomatoes, stems removed
1 large sweet onion, peeled
3 bell peppers - halved, seeded, and stems removed
10 cherry peppers - halved, seeded, and stems removed
5 jalapeno peppers - halved, seeded, and stems removed
4 cloves garlic, peeled
2 cups white sugar
1 cup apple cider vinegar
2 tablespoons liquid smoke flavoring
2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
1 tablespoon mustard seeds
1 tablespoon canning salt
1 tablespoon cracked black pepper
2 teaspoons celery seeds
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 (6 ounce) can tomato paste
6 1-pint canning jars with lids and rings

Steps:

  • Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
  • Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
  • Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g

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