Peach and Jalapeño BBQ Sauce

By Pamela Heady
July 20, 2014
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Author Notes: This sweet and spicy peach and jalapeño BBQ sauce goes great with pork, chicken, turkey or beef. —Pamela Heady

Serves: 8

  • 4 ripe peaches, sliced
  • 1 small onion (yellow or white), quartered
  • 2 jalapeños, halved and seeded
  • 1/4 cup ketchup
  • 1/4 cup bbq sauce
  • 8 ounces tomato sauce
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon brown sugar
  • 1 pinch ground ginger
  • 1 pinch ground mustard
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  1. Preheat broiler
  2. Place top rack six inches from heat
  3. Arrange peach slices, jalapeño halves and quartered onions on a foil-lined baking sheet
  4. Broil 10-15 minutes or until peaches are softened and the onions and jalapeños skins are darkened
  5. Allow to cool, then peel skins from peaches
  6. Add peaches, onions, peppers, ketchup, bbq sauce and tomato sauce to a food processor or blender and blend until smooth
  7. Transfer to a saucepan and add remaining ingredients through the mustard
  8. Simmer on low for 15 minutes (watch for splattering!)
  9. Add the paprika, stir and taste
  10. Add salt and pepper to taste

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