WOW! So sweet, so spicy. We love it on chicken, but the sky's the limit! I have always loved BBQ sauces, so I made one for my family and friends that I felt really represented the South. As you can see, I make enough to can and give away for gifts. This recipe makes six pints. To can, fill the pint jars to within 1/8 haveinch of the top. Process in a water bath for 15 minutes.
Prep time: Cook time:
Recipe Cuisine: Southern Recipe Category: Marinades Yield: 6 Servings
Ingredients :
- 2 tablespoon(s) unsalted butter
- 2 tablespoon(s) extra-virgin olive oil
- 2 cup(s) vidalia onion, chopped
- 1 tablespoon(s) garlic, minced
- 2 cup(s) fresh peaches, peeled and chopped
- 1 cup(s) bourbon
- 2 small chipotle chili peppers in adobo, seeds removed
- 1 cup(s) water
- 4 cup(s) ketchup
- 1/2 cup(s) dark molasses
- 1/2 cup(s) apple cider vinegar
- 1/4 cup(s) dijon mustard
- 1/4 cup(s) worcestershire sauce
- 1 tablespoon(s) smoked paprika
- 2 tablespoon(s) ground ancho chili pepper
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) freshly-ground black pepper
Intructions :
- Heat the butter and oil over medium heat in a 4-quart or larger sauce pan
- Add the onions and cook, stirring often, until the onion are translucent, about five minutes
- Add the garlic and cook one minute longer
- Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes
- Pour the mixture along with the water into a blender and blend until smooth
- Pour the mixture back into the sauce pan and lower the heat to low
- Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.
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Keyword : recipe-Southern-Marinades-Stove Top