Peach Chipotle BBQ Sauce
Tuesday, September 20, 2011 at 4:47PM Got fresh peaches, right off the tree? If you do, then it's probably prime grilling season too. How about whipping up this sassy sauce, then using it to baste your favorite grilled meats?
Vegetarian or vegan? This recipe is perfect for you too. Grilled Tempeh with Peach Chipotle BBQ Sauce? Mmmm. (If you're gluten-intolerant, I've read that both San Marcos and La Costena-brand chipotles are gluten-free.)
In this recipe I created one of my favorite flavor profiles: Sweet & Spicy. I started to say "this is a fun project" but then I realized I say that a lot...but it's true. It's pretty darn easy to make Peach Chipotle BBQ Sauce if you have the ingredients on hand, of course. Do yourself a favor and keep a can of chipotle chiles in your pantry. After tasting this, I have a hunch you'll find other ways to use them.
- 2 lbs fresh peaches (about 5 medium peaches)
- 2 chipotle chiles with adobo sauce (from a can)
- 1 lime, juiced
- 1/4 cup bottled lemon juice
- 1/4 cup apple cider vinegar
- 2 TBS agave nectar or honey
- 1 TBS ground cumin
- 1 TBS smoked paprika
- 1 tsp (or more) sea salt
Note: Prepare canning jars before starting your preserving project.
1.) Blanch & peel peaches, then cut peaches in half and remove pits.
2.) Chop into chunks; put peach chunks in a blender or food processor.
3.) Remove chipotle chiles from can, slice in half, then remove the seeds and discard them. (Chiles will be in adobo sauce. Don't remove the flavorful sauce that clings to them; instead try to keep as much of it as possible and add it to the peach mixture.) Add the halved chiles - with their sauce - to the blender (or food processor).
4.) Add lime juice, lemon juice and all other remaining ingredients, then process until the mixture is smooth.
5.) Pour peach mixture into a heavy-bottomed nonreactive pan, cover and simmer for 30 minutes. Lift lid and stir occasionally to be sure it isn't sticking to the bottom of the pan. The main reason for covering the peach mixture is to prevent burns & stains from the simmering sauce, which has a tendency to splatter.
6.) Taste sauce and add more salt, if needed.
7.) Ladle into jars, and process for 10 minutes in a Boiling Water Bath.
Alternately you can store the sauce tightly covered in your refrigerator for up to 3 months or in your freezer for 6 months.
Reader Comments (3)
I am eager to try this recipe out! I was wondering though, what size jars do you use? I usually see 10 min baths for half pint jars, but that seems small to me. Just wondering if I do pint jars if I should increase my water bath time.
Thanx!
Heather
Heather I actually use half pints and.....even quarter pints!
If that seems small to you, it's because I am afraid I won't be able to use up an entire pint in a short amount of time. I tend to have a lot of condiments I am wanting to open up and taste, and the littler jars are just perfect for that. (Keep in mind that once this is opened you should us it up within a couple weeks.)
Oh, to answer your question: If you use pint jars 10 minutes will still work, provided the sauce is hot when you ladle it into the jar, and the water is boiling the entire time it is processing. It won't be a bad thing if you let it go 15 minutes in the boiling water bath. This sauce has plenty of flavor and can easily withstand a longer processing time.
Have fun. This stuff is great. I am sure pint jars will be the way to go if you're going to slather it all over a big batch of ribs!
Thanks for reading my blog,
Brook
I opted for pints, well, pint and some used for dinner tonight on pork chops! We are sauce fanatics (and tend to be heavy handed when it comes right down to it), and this is awesome! Hubby hasn't tried it yet, but I know he will like it!
Thanks so much for the amazing recipes! I'm buying more peaches in the morning for the Peach Bourbon jam, and some watermelon for rind pickles!
:)Heather