The smoky flavors in this peach BBQ sauce come from a combination of lightly roasting the peaches and adding chipotle powder. Thank you to Joel MacCharles and Dana Harrison, authors of Batch and Well Preserved, for sharing this recipe with us.
“We discovered the magic of ground chipotles while on vacation with our dear friends “the Pauls” a few years ago. This recipe is a tribute to them.”
Excerpted from Batch: Over 200 recipes and Techniques for a Well-Preserved Kitchen. Copyright © 2016 Joel MacCharles and Dana Harrison. Published by Appetite by Random House, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
- 5 lb peaches about 17–21 peaches
- ¼ cup brown sugar lightly packed
- 1 cup minced onion
- 5 cloves garlic minced
- 1- inch piece ginger minced
- 1¾ cups cider vinegar
- ½ cup honey
- ¼ cup bourbon
- 1½ Tbsp smoked paprika
- 2½ tsp salt
- 2½ tsp chipotle powder grind whole chipotles if you don’t have any
Preheat the oven to 375°F.
Cut the peaches in half and place on a rimmed baking sheet cut side up. Scatter the brown sugar over top. Roast until the peaches just begin to brown, 35– 40 minutes.
Place the peaches, including any peach juice created during roasting, in a large pot. Add the onion, garlic, ginger, vinegar, honey, bourbon, paprika, salt, and chipotle powder and bring to a simmer over medium-high heat.
Mash the peaches as they cook and keep at a simmer until the sauce reduces and thickens by half, about 15 minutes. Leave the sauce chunky or blend it smooth with an immersion blender.
Prepare your canning pot and rack, and sterilize your jars and lids.
Continue to reduce the sauce until it’s as thick as you want it.
Remove the jars from the canner and turn the heat to high.
Fill the jars with the sauce, leaving ½ inch of headspace.
Gently jostle the jars or use the handle of a spoon to release any air bubbles.
Wipe the rims of the jars, apply the lids, and process for 20 minutes. Remove the jars and allow them to cool. Store in a dark, cool place in your kitchen.
You can roast the peaches on the BBQ to increase the smoke flavor, but you will lose some of the precious juices. Replace the honey with 2½ cups brown sugar for a more traditional BBQ sauce.
Put this BBQ Sauce recipe to use in Batch’s recipe for Finger-Lickin’ Ribs.
You can get more great recipes like this in Joel MacCharles and Dana Harrison’s book Batch, or on thier blog – Well Preserved.