Friday, September 13, 2013
peach-chipotle BBQ sauce
It's mid-September and we are moving towards a time when two very lovely things will no longer be available to us:
1) the availability of fresh peaches, and
2) warm, easy weather that makes us want to cook & eat outside.
Now, of course, you can make this sauce with defrosted frozen peaches any time you want - no problem. And you can use it on a ton of things you cook inside your cozy kitchen year round. But maybe you want to take advantage of this recipe this weekend and hang on to the relaxed, easygoing mood of summer(ish) evenings while you can.
I like to use this sauce on baby back ribs (duh!), bone-in, skin-on BBQ chicken...pork tenderloin...even tofu! It kinda goes with every protein on the block.
Makes 4 1/2 cups
1 T. olive oil
1 onion - chopped
3 cloves garlic - chopped
1/2 c. bourbon (optional)
1, 15 oz. can broth (beef, chicken, or veggie)
1 c. apple cider vinegar
1 t. dry mustard
1 t. mild, smoked paprika
1 T. Worcestershire sauce
3/4 c. brown sugar
1 1/2 c. ketchup
3 c. chopped peaches (about 2 fresh or you can use frozen)
1-2 canned chipotle peppers - minced (I just use 1 for a mild smokiness - use as many as you want it you want spicier. They are super potent, so be careful!)
1 t. salt
fresh ground pepper
In a large saucepan, heat olive oil over medium heat and saute onion until transparent - about 7 minutes. Add garlic and cook 1 minute. Add bourbon and simmer until liquid is reduced by half.
Add remaining ingredients - the broth, vinegar, spices, Worcestershire, brown sugar, ketchup, chipotle peppers, peaches, and S & P. Bring to a boil and then reduce heat and simmer about 2 hours.
Remove from heat. Using an immersion blender, puree mixture until smooth. If you don’t have an immersion blender (you should get one!), transfer to blender and puree in batches. Give it a taste and season with more S & P if necessary.