Southbeachbarbecuesauce Recipes

BAR-B-QUE SAUCE

Steps:

• In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

SOUTH BEACH BARBECUE SAUCE

Steps:

• Combine the tomato sauce, vinegar, Worcestershire sauce, mustard powder, parsley, salt, pepper, and garlic powder in a resealable container.
• Mix well.
• Store in the refrigerator for up to 1 week.

SOUTH BEACH TEA

Steps:

• With a melon baller, make small balls with the peaches, leaving the skin on for color. Layer crushed ice and peach balls in a hurricane glass. In a shaker filled with ice, combine the liquor and fruit juices. Shake vigorously until all ingredients are mixed thoroughly and chilled evenly. Strain into glass over peaches and ice. Top with lemon-lime soda. Garnish with a pineapple wedge on the rim of the glass and serve.

PEACH BARBECUE SAUCE

Steps:

• Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.

BARBEQUE SAUCE RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the ketchup, Worcestershire, apple cider vinegar, mustard, brown sugar, molasses, paprika, garlic powder, and cayenne whisk to combine.
• Bring to a boil over medium heat, then simmer for 10 minutes, stirring occasionally, until thickened.
• Serve warm or store in an airtight container in the refrigerator for up to 2 weeks
• Enjoy!

PEACH BARBECUE SAUCE

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.