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Aug 22, 2007
Category: Barbecue
Cuisine: Southern
Prep Time: Less than 1 hr
I found this recipe on epicurious.com. I omitted dry mustard from my version, only because I didn't have it in the house, and used a yellow onion rather than a Vidalia (it was what I had on hand). I also don't have a kitchen scale, so I just used 2 peaches, which I figured was close to 2 lbs. Also, out of shear laziness, I didn't blanch or peel the peaches, and it was delicious all the same.

I served the sauce over grilled pork chops with grilled corn on the cob and jalapeno cheddar cornbread. I wished at the time I also had made a tomato salad - but next time. All the same, the perfect summer cookout.

Makes about 2 cups. I had so much left over I froze it to enjoy again later.

Ingredients:

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minutesced fresh jalapeño with seeds
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Preparation:

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée in a blender (use caution when blending hot liquids).

Note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.
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Posted: Aug 22, 2007 2:17pm

 

 
 
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Author

Anna Landmark
, 2
Falls Church, VA, USA
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