Peach BBQ Sauce

We eat a lot of BBQ during the summer but sometimes we want a change of pace from the traditional tomato based sauce. This recipe is amazing and is a great much lighter and refreshing alternative. You can also make this with apricots or nectarines.  

What you’ll need:

·         1 pound fresh peaches

·         3/4 cup chopped sweet onion such as Vidalia

·         1 jalapeño minced with seeds

·         1 tablespoon vegetable oil

·         ¼ cup cider vinegar

·         ½ cup apple cider

·         ½  cup bourbon or brandy

·         2 1/2 tablespoons honey

·         1 tablespoon Dijon mustard

·         1 tablespoon wholegrain mustard

·         3/4 teaspoon dark brown sugar

·         1/4 teaspoon chili powder (add more if you like it spicy)

·         1/8 teaspoon dry mustard

·         1/4 teaspoon kosher salt

·         1/8 teaspoon cracked black pepper

Directions:

1.      Cut an X in bottom of each peach, and then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

2.    Sautee onion, jalapeño, and a pinch of kosher 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.

3.    Purée in a blender (use caution when blending hot liquids). Adjust seasonings to taste.

 Put on chicken, beef or pork. Sauce will keep for a week in the refrigerator.

Enjoy!