I modified this recipe slightly by
grilling jalapeño and peaches for a bit. It had a great sweetness from the
peaches and heat at the end from the jalapeño. Enjoy!
Ingredients
1 pound fresh peaches
¾ cup chopped sweet onion
½ to 1 ½ tablespoons minced fresh jalapeño with seeds
1 tablespoon oil
¼ cup cider vinegar
¼ cup bourbon
2 ½ tablespoons mild honey
2 tablespoons Dijon mustard
¾ teaspoon light brown sugar
¼ teaspoon chili
powder
1/8 teaspoon dry mustard
¼ teaspoon kosher
salt
Directions
Cut an X in bottom of each peach,
then blanch in a medium saucepan of boiling water. 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
salt in oil in a heavy medium saucepan over medium heat, stirring occasionally,
until softened, 8 to 10 minutes. Add peaches and remaining ingredients and
simmer, uncovered, stirring occasionally, until peaches are very tender, about
30 minutes
Purée in a blender
Source: http://www.epicurious.com/recipes/food/views/peach-barbecue-sauce-238919
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