Easy Chipotle Peach Barbeque Sauce Food

EASY CANNED CHIPOTLE BBQ SAUCE RECIPE

Steps:

• Saute oil, onion, and garlic in a large, stainless steel stock pot 2-3 minutes.
• Add remaining ingredients and bring to a boil.
• Reduce heat to low and cook 15-20 minutes.
• Blend until smooth with an immersion blender.
• Cook for another 20-25 minutes for flavors to meld and sauce to thicken further, stirring often to prevent sticking. Be careful of spatters - you can partially cover the pot if needed.
• For water-bath canning:***Prepare jars, lids, and canning equipment while sauce is cooking. Remove sauce from heat and ladle into hot, clean jars one at a time with 1/2-inch headspace.
• Remove any air bubbles by running a plastic spatula or knife around the inside of the jars. Wipe rims with a moist towel and attach lids.
• Process both pint and 1/2-pint jars for 20 minutes. Remove to a towel-lined surface and let sit undisturbed for 12-24 hours. Check seals, refrigerating any that didn't seal, label and store for year to year and a half.

THE BEST CHIPOTLE BBQ SAUCE RECIPE

Steps:

• In a medium saucepan, over medium heat add the olive oil. Add in the onions.
• Saute about 3 minutes, onions will get translucent, add the garlic and saute another 1 minute.
• Stir in the remaining ingredients chipotle peppers in adobo sauce, ketchup, tomato sauce, apple cider vinegar, chili powder, ground mustard, pepper, and salt.
• Cover pot and reduce heat to low. Let simmer, stirring occasionally for about 20 minutes.
• Check seasonings and make any adjustments, if needed.
• BBQ sauce can be kept tightly covered in the fridge for about 3-4 days. Can be frozen for 3 months. Use on ribs, beef, poultry, turkey, and veggies.

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!

EASY CHIPOTLE PEACH BARBEQUE SAUCE

Steps:

• Mix ketchup, molasses, peach preserves, vinegar, chipotle peppers in adobo sauce, liquid smoke flavoring, hot pepper sauce, salt, and pepper together in a bowl; store in an air-tight container in the refrigerator.

GRILLED CHICKEN WITH PEACH CHIPOTLE SAUCE

Steps:

• Preheat grill to high heat.
• Arrange peach quarters on the grill, and cook for approximately 3-4 minutes on each side. Remove from grill and set aside to cool.
• Chop the peaches and chipotle pepper.
• Place in a medium bowl with the scallion and adobo sauce. Toss to coat. Gently fold in cilantro, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Refrigerate until ready to serve.
• In a small bowl, stir together with the cayenne, and remaining salt and black pepper.
• Season chicken breasts on both sides with the spice mixture.
• Place on the grill and cook for approximately 5-7 minutes per side, until the internal temperature reaches 165°F.
• Serve immediately, topped with peach chipotle sauce.

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.

HOMEMADE PEACH BARBECUE SAUCE

Steps:

• Pulse your peaches in a food processor until chunky or smooth, depending how you like your sauce. Set aside.
• In a large saucepan melt the butter over medium heat. As it starts to glisten add the shallots and cook those until the start to go golden brown. This will take 5 to 10 minutes depending on your heat and the size of the pan you use. Once they are almost golden add the garlic. Allow to cook for about 1 to 2 more minutes.
• Now you can add the spices, ketchup, brown sugar, and peaches. Cook until it comes to a boil.
• Add the worcestershire sauce and the lemon juice, stir and bring back to a boil. Let it boil for about a minute or two, stir, then reduce to a simmer. Let it simmer for about 20 to 30 minutes. Give it a stir here and there.
• Swipe it over everything you can get your hands on!
• You can store the surplus in glass jars in the fridge for a couple of weeks.
• Great on chicken, fish and pork.

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.

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!

INSTANT POT CHIPOTLE PEACH BBQ SAUCE

Steps:

• Add all of the ingredients to the pressure cooker pot and stir well. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
• When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
• Blend until smooth with an immersion blender or a high speed table top blender. Use immediately or transfer to glass jars and refrigerate for up to 2 weeks. Also freezes well in freezer safe resealable bags.

CHIPOTLE CHERRY BARBECUE SAUCE

Steps:

• Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
• Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
• Move the mixture to a food processor and blend until smooth.
• Transfer to a bowl and let cool before you use it.
• The glaze can be refrigerated for up to 2 weeks. Enjoy!

EASY CHIPOTLE PEACH BARBEQUE SAUCE

Steps:

• Mix ketchup, molasses, peach preserves, vinegar, chipotle peppers in adobo sauce, liquid smoke flavoring, hot pepper sauce, salt, and pepper together in a bowl; store in an air-tight container in the refrigerator.n