Peach-Bourbon BBQ Sauce
This BBQ sauce is my all time favorite. It's sweet & tangy with a taste of fresh peaches. Truly unique & perfect for BBQ season.
Ingredients
- 2 pounds fresh peaches
- 20 ice cubes
- 2 tablespoon fresh lemon juice
- ¼ cup canola or vegetable oil
- ½ large sweet onion (coarsely chopped)
- 3 garlic cloves (chopped)
- ¾ cup firmly packed dark brown sugar
- ½ cup apple cider vinegar
- ¼ cup bourbon whiskey
- ½ cup Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon grated ginger
- 1 tablespoon chili powder
- salt
- ground black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Fill a large bowl with water and add the ice cubes. With a sharp knife, lightly score an “X” at the bottom of each peach. In 2 batches, put the peaches in the boiling water and cook for 40 seconds – 1 minute. Submerge the cooked peaches in the iced water for 1 minute. Pat dry and peel. If needed, use a vegetable peeler. Cut the peaches into large slices and remove the pits. Place the peaches in a large nonreactive bowl, and toss with lemon juice. Set aside.2 pounds fresh peaches, 20 ice cubes, 2 tablespoon fresh lemon juice
- In a medium nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook until tender, about 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Add the peaches, sugar, vinegar and bourbon. Bring to a boil over high heat. Once boiling, reduce to medium heat and cook uncovered for about 20 – 25 minutes or until the peaches and onion are very soft.¼ cup canola or vegetable oil, ½ large sweet onion, 3 garlic cloves, ¾ cup firmly packed dark brown sugar, ½ cup apple cider vinegar, ¼ cup bourbon whiskey
- If not using the BBQ sauce immediately, there are 2 ways to store it. First is in the fridge for up to 2 weeks. Second is using the canning method. If you're canning, please learn more about proper canning before doing so. That will prevent food poisoning. Either way, prepare 2 hot and clean one-pint jars and their lids.
- Transfer 1/3 of the peach mixture to a blender and puree until smooth. Pour into a medium nonreactive saucepan. Repeat with the rest of the mixture. Add the Worcestershire sauce, tomato paste, ginger and chili powder. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook for about 8 minutes, stirring often. Taste to adjust with salt and pepper.½ cup Worcestershire sauce, 2 tablespoons tomato paste, 1 tablespoon grated ginger, 1 tablespoon chili powder, salt, ground black pepper
- Carefully scoop and fill the hot sauce into hot and clean jars, leaving ¼-inch space on top. Wipe the rims clean and seal with the lids. If you're using immediately, you can let the sauce cool slightly before using. If you're storing in the fridge, you can also cool the sauce slightly before refrigerating. If you're canning, continue to next step.
- Process the jars in a boiling-water bath for 20 minutes. Remove from water and cool at room temperature. Check to see if the jars are sealed after 3 hours. If the jars are sealed, the center of the lid should be concave. If it is not sealed probably, store in the fridge for up to 2 weeks. Store the sealed jars in a cool and dark place for up to 1 year.
Notes
- The sauce can be used on baby back ribs, St. Louis ribs, pork chops, pork loins, chicken and salmon.
- 1 pint of sauce is perfect for 4 pounds of baby back ribs with a little bit leftover.
- Nonreactive bowl and saucepan: glass, ceramics and stainless steel, and most nonstick. The reason of using nonreactive bowl and saucepan is because they won’t react with the acid from lemon & vinegar.
- Consult a USDA handbook or an extension guide to canning for all the correct USDA precautions. This is the guide I used from University of Georgia, click here.