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Spicy Peach Barbecue Sauce With Bourbon and Jalapeno Peppers

Spicy Peach Barbecue Sauce
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Everything’s Peachy 🍑🌶

Hay, y’all, got any peaches?  In the good ‘ol summertime, when the peaches are fresh off the tree….I get to cooking.  This Spicy Peach Barbecue Sauce is so good with so many things.  It’s especially delicious with any pork or chicken you like to grill.  I suggest trying it with baby back ribs or on chicken legs or thighs.  To be honest, it tastes good right out of the jar!  If you like to make a big batch of sauce, can it and gift it or just save it and enjoy yourself throughout the year, I’ve got you covered. Here’s my recipe for Spicy Peach Barbecue Sauce With Bourbon and Jalapeno Peppers and how to preserve it and some ideas on how to gift it too.  

This recipe is my own sauce, using lots of flavor building ingredients. It’s very flexible too, so follow the basics, then make it your own and switch things up if you like.  By the way, just like in my cocktails, when I’m cooking with peaches, you’ll usually find I add a bit of bourbon too!

 

 

Yikes!  The Holidays Are Just Around The Corner!

I’m especially fond of making homemade holiday gifts.  It’s hard to imagine during the summer blast, but the holidays will be here in a blink of the eye.  I love to gift my homemade canned goodies for friends and family.  A great idea for this sauce would be to pair it with some barbecue bling.  Maybe some sauce brushes, barbecue hot gloves, maybe a fancy temperature gadget or a great “chef” apron.  You name it.  Just make sure you wrap up any jars or breakables really well for mailing.  Once I didn’t do a great job on my bubble wrap and everyone received quite the mess.

My Unpaid/Unsolicited Avery Label Pitch 

Did you know you can make your own personalized labels and stickers for free!  Just go to  https://www.avery.com/templates You can purchase your stickers/labels etc.  Then, you can find a great template and design it yourself.  It’s pretty easy.  I know it’s easy because trust me, I did it and as they say, if I did it….I am sure you can too.  If you make a mistake, the program will let you know and you can easily edit it.  You can also decide if you want to print it yourself for free or, for a pretty reasonable fee, they will print it for you.  (By the way, I’m not pitching this for profit, just something I recently learned about and I LOVE IT!

Spicy Peach Barbecue Sauce 

Fresh peaches!
My favorite! Fresh peaches off the tree

Makes 6 one pint (16 ounce) jars 

Into a large heavy bottomed pot, like a dutch oven, add 3 tablespoons of vegetable oil and heat over medium flame.  Once hot, add 2 chopped sweet Vidalia onions, 2 chopped and seeded red bell peppers.

Peppers, garlic, jalapeños

Add 1-2 chopped jalapeno peppers.  I’m never sure how hot jalapeno peppers are going to be in advance.  Just take a taste to see, then add more or less depending on your tolerance.  A word of advice from one who doesn’t follow her own advice, never chop jalapenos or any hot peppers without wearing gloves.  Good grief!  You’ll be sorry if you don’t. 😳

Jalapeno Pepper
To control the heat level of a jalapeno, use as much or little of the seeds and the veins (This was a hot one, but you can’t tell my looking at them.)

Next add 1 whole head of garlic, peeled, smashed and chopped.

Let the vegetables cook on medium low heat until very tender and just barely starting to get color around the edges, about 15 minutes.

Add 3 tablespoons of chili powder, 1 teaspoon kosher salt, 3 tablespoons of freshly grated ginger, 3 tablespoons of worcestershire sauce, 1 tablespoon ground cloves.  Stir to combine and cook a few minutes. 

Next add 1/4 cup tomato paste with 2 cups of dark brown sugar, 1/4 cup dark molasses and 1 cup of apple cider vinegar and 1 cup bourbon.  Stir to combine and let the mixture cook about 5 minutes.

Woodford Reserve Bourbon
The secret ingredient. You can use any kind you like, certainly not your best bottle!

Add 4 lbs of chopped, seeded and skinned peaches.  Stir to combine.  Bring to a boil, then reduce the heat to low and let it simmer about 45 minutes.

Puree

I use a blender, but you can also use a food processor.  Keep in mind that hot liquids can be dangerous in a blender.  You should let the sauce cool a bit before blending.

Into your food processor or blender add some of the sauce, then puree.  Pour into a large bowl and continue to puree in batches.

Prepare Your Canner and Jars

Set a canner to boil on high heat and follow your own canners instructions

Steralize your jars – I either wash them in the dishwasher with a full heat dry cycle or I hand wash, then fill each jar with boiling water and let them sit until the water has cooled.  Set the lids into a small pot to simmer over low heat.

Pour the sauce into the prepared jars.  Leave a    head room.  Tamp the contents down with a tamper or stainless steel spoon to remove air bubbles.  With a damp clean cloth, clean up any spills around the rims or down the sides. 

Set them into the canner and process for 15 minutes.  Once done, let them sit in the canner for another 5 minutes with the lid off before removing the jars.  The Lids will likely start popping, letting you know they’ve sealed. To be sure, check to make sure the centers of the tops have sealed, they should have a slight concave look.  If any did not seal, they are still okay, just make sure to keep them refrigerated as the did not get a tight seal.  (This has never happened to me, so it’s fairly unlikely.)  Let the jars sit for 24 hours undisturbed.

Canning
A variety of canning conquests with my favorite cat supervisor

Add labels including a expiration date 12 months after processing.

Now, get out to the barbecue and make something amazing!

By the way, I love to serve my barbecue sauce with a few grilled peaches on the side.  Just cut in half, pit, then brush with some olive oil and a scattering of salt and pepper.

Enjoy!

 

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