Chipotle Peach Bbq Sauce Food

SPICY CHIPOTLE PEACH BARBECUE SAUCE WITH FRESH PEACHES

Steps:

• Peel and dice up the peaches to the desired consistency you would like. Use a food processor or blender to make smooth, if desired. Set aside.
• In a medium saucepan melt the butter over medium heat. When the butter starts to foam, add the onion cook until softened and start to turn golden brown; about 5 to 10 minutes.
• When the onions are golden, add in the garlic. Cook for one more minute. Stir in the peaches and any rendered juices, honey, smoked paprika, tomato sauce, Worcestershire sauce and apple cider vinegar. Using a spoon, press chipotle chiles through a sieve into a saucepan; discard solids inside the sieve. Bring to a boil. Boil for one minute, stirring constantly. Reduce heat to a simmer. Continue to simmer for 20 to 30 minutes, stirring occasionally to ensure it doesn't stick to the bottom of the pan.
• Add this sauce to anything your heart desires!

CHIPOTLE PEACH BBQ SAUCE

Steps:

• Combine all of the ingredients in a medium pot over medium heat, stirring to combine.
• Allow mixture to come to a low boil, stirring often to stew the peaches down for about 5 minutes.
• Using an immersion blender, blend the sauce until it reaches a smooth, lump-free consistency. Alternatively, if you do not have an immersion blender you can carefully transfer the mixture to a heat-proof blender to blitz until smooth.
• Serve immediately over grilled meat such as wings, chicken, or pork. Unused sauce should be stored in an airtight container in the refrigerator.

PEACH CHIPOTLE BBQ SAUCE

Steps:

• Combine all ingredients in food processor & puree.
• Simmer in saucepan over medium low heat until reduced by 1/3. Taste for seasoning!

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

PEACH CHIPOTLE SAUCE

Steps:

• In a large saucepan, stir together the tomatoes, sugar, molasses, 1/2 cup peach preserves. ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, rice vinegar, and chipotle powder. Simmer over medium heat until the sauce is thickened and flavors have blended, about 30 minutes.
• Let the sauce cool slightly, about 10 minutes. Transfer the sauce to a blender with the remaining 1/4 cup peach preserves; season with salt to taste. Cool completely, then store in the refrigerator for up to 2 weeks.