Garden of Good and Evil Peach Vidalia Barbecue Sauce
photo by Kelley52
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
20
ingredients
- 4 large peaches, ripe
- 1 large vidalia onion, chopped finely
- 1 tablespoon chipotle chile in adobo, minced
- 1⁄4 cup lemon juice
- 1⁄2 cup Bourbon
- 1⁄3 cup honey
- 1⁄4 teaspoon dry mustard
- 1⁄2 teaspoon sea salt
directions
- Bring large pot of water to a boil.
- Cut an "X" in the bottom of the peaches and add to boiling water for 15 seconds. Transfer peaches to bowl of ice water until cool. Slip skins off and chop peaches finely.
- Add all ingredients to medium saucepan and bring to a slow boil over medium-high heat, stirring frequently.
- Turn heat down to low and simmer until slightly thickened, approximately 20 minutes. Stir occasionally.
- Use as a barbecue mop sauce for last 15 minutes of grilling chicken, ribs, or fish.
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Reviews
-
You're right, it is wickedly good! I added a TBS of my dry barbeque rub and I pureed the sauce in my food processor. I strained it also. (It was a texture thing for me.) I made grilled pork chops this time, but I'm thinking this would go w/ anything! This recipe made a lot, so I froze the extra sauce in 1 cup containers. Thanks!
RECIPE SUBMITTED BY
I have been cooking ever since I can remember. I'm always experimenting with new recipes and new ingredients. Life is too short to make the same thing twice!
I'm an author living in Ontario, Canada with my husband and two picky kids. We will be moving to Savannah, Georgia in the next year so I am honing my Southern cooking skills (although I may NEVER get my husband to like collard greens). I love all the great recipes and info on 'Zaar, and look forward to being more active here.