I cut this recipe in half for just the two of us. If you like ribs with a little kick this will do it. Can be pressure canned also. Peach, Vidalia Onion & Bourbon BBQ Sauce. 2 TBS. unsalted butter 2 TBS. ex.v olive oil 2 cups Vidalia onions, chopped 1 TBS. garlic, minced 2 cups fresh peaches, peeled and chopped 1 cup bourbon 2 small chipotle peppers in adobo, seeds removed 1 cup water 4 cups ketchup 1/2 cup dark molasses 1/2 cup apple cider 1/4 cup Dijon mustard 1/4 cup Worcestershire sauce 1 TBS. smoked paprika ( chipotle pepper can be Sub.) 2 TBS. ground ancho chili pepper ( use what ever you have) 1tsp. salt 1/2 tsp. fresh ground black pepper Heat butter and oil in 4 qt. sauce pan. Add onions and cook until translucent. Add garlic and cook one minute longer. Add peaches, bourbon, chipotle peppers and cook until bourbon has almost completely cooked out, about 10 minutes. Pour the mixture along with water into blender and blend until smooth. Pour mixture back into sauce pan and lower heat to low. Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep from sticking and burning.
I fully expect to see "Donna's Peach, Vidalia Onion & Bourbon BBQ Sauce" on my supermarket shelves some time soon!
Just found this, and I may have to try it. I have a glut of peaches and am looking for recipes. In a once-in-a-lifetime twist, I *may* actually have all the ingredients at hand!
