Peach and Jalapeño BBQ Sauce
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
- Preheat broiler
- Place top rack six inches from heat
- Arrange peach slices, jalapeño halves and quartered onions on a foil-lined baking sheet
- Broil 10-15 minutes or until peaches are softened and the onions and jalapeños skins are darkened
- Allow to cool, then peel skins from peaches
- Add peaches, onions, peppers, ketchup, bbq sauce and tomato sauce to a food processor or blender and blend until smooth
- Transfer to a saucepan and add remaining ingredients through the mustard
- Simmer on low for 15 minutes (watch for splattering!)
- Add the paprika, stir and taste
- Add salt and pepper to taste
More Great Recipes:
Fruit|Condiments|Peaches
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