PEACH BARBECUE SAUCE
Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10h35m
Yield 48
Number Of Ingredients 19
Steps:
- Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
- Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
- Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g
SALMON WITH BOURBON PEACH BBQ SAUCE
A thick, sweet and spicy barbecue sauce flavored with bourbon and peaches makes a wonderful topping for salmon.
Provided by Christin Mahrlig
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat canola oil in a medium pot. Add onion and sauté 3 minutes over medium heat. Add garlic and sauté 2 more minutes.
- Add remaining ingredients and stir to mix. Simmer sauce for 20-30 minutes, or until it thickens up to your liking. Stir every now and then so the bottom does not burn.
- About halfway through cooking, use a potato masher to break down the peach chunks some. This will help thicken the sauce and distribute the flavor of the peaches.
- Heat gas grill or grill pan over medium-high heat. Lightly coat tops of salmon filets with oil.
- Cook salmon skin side up for about 4 minutes. Flip over and cook another 4-5 minutes, or until desired degree of doneness.
- Once salmon is almost done, coat with a thick layer of barbecue sauce. Serve additional sauce with salmon.
Nutrition Facts : Calories 354 kcal, ServingSize 1 serving
PEACH BBQ SAUCE FOR SALMON
Record breaking heat again today! Going to grill some salmon. This makes enough for a small army (well, a 10 lb fillet) Our family likes to eat salmon this way!
Provided by Lyn Starr
Categories Fish
Time 45m
Number Of Ingredients 10
Steps:
- 1. Grill inside (for winter) or outside
- 2. Combine all ingredients for sauce in a large sauce pan.
- 3. Bring to a boil and reduce heat, simmer for 1/2 hr or till slightly thickened.
- 4. Brush fish generously for BBQ, repeat several times.
- 5. Pass extra for serving. Our little ones like this fish too!
PEACH BBQ SAUCE
Our daughter brought us yellow peaches she cooked in simple syrup, peeled, and jarred. I used them to make this homemade BBQ sauce. It's great for basting, topping, and dipping chicken, pork, beef, etc. I used mine to baste and top chicken drumsticks cooked in an air fryer. It reheats nicely on the stovetop or in the microwave.
Provided by 1010lisalynn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Add peaches, tomato paste, vinegar, maple syrup, ginger, mustard, garlic, oregano, smoked paprika, pepper, and 10 grinds salt to a food processor. Blend until well combined into a thick sauce, about 1 minute. It's okay if some some flecks of ginger remain.
- Pour the sauce into an 8-inch frying pan. Heat to a soft boil over medium heat, about 3 minutes. Reduce heat and simmer for 4 minutes more. Remove from heat.
- Use right away or cool on the countertop, pour into a container, label, and refrigerate.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 140.2 mg, Sugar 10 g
PEACH-GLAZED SALMON
A local restaurant used fresh peaches to garnish a salmon dish, which gave me this idea for grilling the fish we catch. It's a beautiful presentation and quick to prepare. -Valerie Homer, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.
Nutrition Facts : Calories 360 calories, Fat 23g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 210mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 12g protein.
PEACH BARBECUE SAUCE
Steps:
- Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
PEACH BBQ SAUCE/GLAZE
Once again I (know not) from whence it came, but I like it ! I put it on pork chops and it works well.
Provided by Chef Roly-Poly
Categories Low Protein
Time 45m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large saucepan, and heat to a low boil. Continue to simmer for 30 minutes, stirring often.
- Use this sauce to baste chicklen, pork chops or ham.
Nutrition Facts : Calories 387.9, Fat 9.5, SaturatedFat 1.2, Sodium 73.2, Carbohydrate 78.4, Fiber 2.1, Sugar 55.7, Protein 1.2
ZESTY PEACH BARBECUE SAUCE
This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.
Provided by MarilynInNC
Categories Sauces
Time 1h
Yield 8 half pints
Number Of Ingredients 10
Steps:
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
- LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 239.3, Fat 0.7, SaturatedFat 0.1, Sodium 607.1, Carbohydrate 61, Fiber 2.9, Sugar 56.3, Protein 2.1
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