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 for 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, eight 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!