BBI is the best place to come for BBQ advice.. I have peach trees in my yard and i am looking for a BBQ sauce recipe that i can adapt to make a peach / habanero BBQ sauce.
I know i can google and i did... BBI has always been a source for good cooks and proven recipes.. Hoping to find a sauce that others have used and really like that i can make my own with the peach / Habanero combo.
thanks in advance!
4 oz. Unsalted Butter
1 Lg. Onion (chopped)
6 Cloves Garlic (minced)
2 Habanero Chiles (or more....)
2 Tbs Fresh Ginger
2 Tbs. Chile Powder
1/4 Cup Tomato Paste
6 Lbs. Peaches (peeled & pitted)
3/4 C Brown Sugar
3/4 C Sorghum or Molasses
1 Cup Cider Vinegar
1/2 Cup Bourbon
Salt & Pepper to taste
Heat the butter, then add the vegetables. Saute the veg until they soften up, then add in the tomato paste & Chile powder.
Next add in all the rest of the ingredients, and cook until the peaches begin to break down. Remove from heat, and puree until smooth.
Hope you enjoy it.
4 oz. Unsalted Butter
1 Lg. Onion (chopped)
6 Cloves Garlic (minced)
2 Habanero Chiles (or more....)
2 Tbs Fresh Ginger
2 Tbs. Chile Powder
1/4 Cup Tomato Paste
6 Lbs. Peaches (peeled & pitted)
3/4 C Brown Sugar
3/4 C Sorghum or Molasses
1 Cup Cider Vinegar
1/2 Cup Bourbon
Salt & Pepper to taste
Heat the butter, then add the vegetables. Saute the veg until they soften up, then add in the tomato paste & Chile powder.
Next add in all the rest of the ingredients, and cook until the peaches begin to break down. Remove from heat, and puree until smooth.
Hope you enjoy it.
sounds delicious! thanks for the recipe!
1 bottle beer
1 bottle Heinz Chile sauce
2 table spoons brown sugar ( I substitute truvia brown blend)
chopped onion
chili powder
garlic
black pepper
really good
Great point! I would probably be looking at smoked spatchcock chicken and pork ribs... think those flavors would go well with the peach / heat...
4 oz. Unsalted Butter
1 Lg. Onion (chopped)
6 Cloves Garlic (minced)
2 Habanero Chiles (or more....)
2 Tbs Fresh Ginger
2 Tbs. Chile Powder
1/4 Cup Tomato Paste
6 Lbs. Peaches (peeled & pitted)
3/4 C Brown Sugar
3/4 C Sorghum or Molasses
1 Cup Cider Vinegar
1/2 Cup Bourbon
Salt & Pepper to taste
Heat the butter, then add the vegetables. Saute the veg until they soften up, then add in the tomato paste & Chile powder.
Next add in all the rest of the ingredients, and cook until the peaches begin to break down. Remove from heat, and puree until smooth.
Hope you enjoy it.
Looks great! Definitely putting this one together soon. Thx
4 oz. Unsalted Butter
1 Lg. Onion (chopped)
6 Cloves Garlic (minced)
2 Habanero Chiles (or more....)
2 Tbs Fresh Ginger
2 Tbs. Chile Powder
1/4 Cup Tomato Paste
6 Lbs. Peaches (peeled & pitted)
3/4 C Brown Sugar
3/4 C Sorghum or Molasses
1 Cup Cider Vinegar
1/2 Cup Bourbon
Salt & Pepper to taste
Heat the butter, then add the vegetables. Saute the veg until they soften up, then add in the tomato paste & Chile powder.
Next add in all the rest of the ingredients, and cook until the peaches begin to break down. Remove from heat, and puree until smooth.
Hope you enjoy it.
Drew, I'd probably scale that down to 1/6. You think that would work ok?
oh, I was still going to use the half cup, just put the rest in the chef
4 oz. Unsalted Butter
1 Lg. Onion (chopped)
6 Cloves Garlic (minced)
2 Habanero Chiles (or more....)
2 Tbs Fresh Ginger
2 Tbs. Chile Powder
1/4 Cup Tomato Paste
6 Lbs. Peaches (peeled & pitted)
3/4 C Brown Sugar
3/4 C Sorghum or Molasses
1 Cup Cider Vinegar
1/2 Cup Bourbon
Salt & Pepper to taste
Heat the butter, then add the vegetables. Saute the veg until they soften up, then add in the tomato paste & Chile powder.
Next add in all the rest of the ingredients, and cook until the peaches begin to break down. Remove from heat, and puree until smooth.
Hope you enjoy it.
How spicy is that with the Habs in it? I like heat but some of my friends are little sensitive to it
Quote:
Except for the bourbon...
oh, I was still going to use the half cup, just put the rest in the chef
Ha! We need to put a meal together at some point...
Quote:
In comment 15312940 Jimmy Googs said:
Quote:
Except for the bourbon...
oh, I was still going to use the half cup, just put the rest in the chef
Ha! We need to put a meal together at some point...
Do you travel out West at all for business?
I had a consulting gig in Vegas for nearly 3 years and another in San Fran for about a year and it was difficult to keep it together from coast-to-coast.
But I am always willing to try if it includes good food and good times. :-)
I had a consulting gig in Vegas for nearly 3 years and another in San Fran for about a year and it was difficult to keep it together from coast-to-coast.
But I am always willing to try if it includes good food and good times. :-)
I'm not that much fun, lol
Quote:
Bourbon Peach BBQ Sauce
4 oz. Unsalted Butter
1 Lg. Onion (chopped)
6 Cloves Garlic (minced)
2 Habanero Chiles (or more....)
2 Tbs Fresh Ginger
2 Tbs. Chile Powder
1/4 Cup Tomato Paste
6 Lbs. Peaches (peeled & pitted)
3/4 C Brown Sugar
3/4 C Sorghum or Molasses
1 Cup Cider Vinegar
1/2 Cup Bourbon
Salt & Pepper to taste
Heat the butter, then add the vegetables. Saute the veg until they soften up, then add in the tomato paste & Chile powder.
Next add in all the rest of the ingredients, and cook until the peaches begin to break down. Remove from heat, and puree until smooth.
Hope you enjoy it.
How spicy is that with the Habs in it? I like heat but some of my friends are little sensitive to it
It is spicy, but you can easily substitute Jalapeños, of leave them out if you like.
Quote:
Bourbon Peach BBQ Sauce
4 oz. Unsalted Butter
1 Lg. Onion (chopped)
6 Cloves Garlic (minced)
2 Habanero Chiles (or more....)
2 Tbs Fresh Ginger
2 Tbs. Chile Powder
1/4 Cup Tomato Paste
6 Lbs. Peaches (peeled & pitted)
3/4 C Brown Sugar
3/4 C Sorghum or Molasses
1 Cup Cider Vinegar
1/2 Cup Bourbon
Salt & Pepper to taste
Heat the butter, then add the vegetables. Saute the veg until they soften up, then add in the tomato paste & Chile powder.
Next add in all the rest of the ingredients, and cook until the peaches begin to break down. Remove from heat, and puree until smooth.
Hope you enjoy it.
Drew, I'd probably scale that down to 1/6. You think that would work ok?
I think that it would be too small of a batch, it might burn before it cooks through enough. A half batch would work. It will keep in the fridge for a couple of weeks just fine.