PEACH HABANERO BBQ SAUCE
Provided by Matt Bray
Time 20m
Number Of Ingredients 14
Steps:
- Add all ingredients into a blender and blend until smooth.
- You can use immediately, but for the best taste, let the sauce sit for an hour for the flavors to meld.
HABANERO PEACH BBQ SAUCE
While trying out a recipe for a hot sauce (Garry's Habanero Hot Sauce). I quickly realized that the result was going to be far too hot for my personal tastes. So I fiddled with the ingredients and combined with an old family recipe for BBQ sauce. The end result turned out fantastic, and I have made this numerous times since. We are into canning, and this recipe works well in 1 pint jars, if you're into that sort of thing. Otherwise, just keep it in the fridge. The heat level can be adjusted by altering the number of peppers or peaches. I find that 7-8 normal sized habaneros and 2 full cans of peaches gives a good balance of heat and sweet.
Provided by anthony.castleberry
Categories Sauces
Time 1h
Yield 6 Pints
Number Of Ingredients 14
Steps:
- *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
- Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
- Pour blended mixture into a large pot.
- Add all other ingredients and the seeds from 1 pepper.
- Stir to mix and cook over medium heat.
- Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
- Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
- Remove sauce from heat.
- If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).
Nutrition Facts : Calories 381, Fat 2.4, SaturatedFat 0.3, Sodium 3866.4, Carbohydrate 93.8, Fiber 5.9, Sugar 61.6, Protein 6
PEACH HABANERO JAM
First taste sweet golden warm summery peach with a hint of smokey spice... then warmth, then heat... just up to the point of concern... then subsiding back to mellow peachy goodness. On top of a cream cheese coated cracker (or even better, a PBJ on homemade buttermilk bread!), the heat is mellowed to a gentle "creeper" warm that sends them back for more... and more... and more. Adapted from the Ball No Sugar Needed cooked peach jam recipe. Try it, you'll like it. Seriously. This type of pectin gives a soft set - perfect for putting on cream cheese. I add a handful of red peppers to serve as a warning as the orange habaneros meld right in and are invisible. WEAR GLOVES. PUT A TOWEL DOWN AT YOUR WORKPLACE TO CATCH ANY SEEDS, ETC. DO NOT TOUCH FACE. Buttermilk soaked compress helps any burning areas that are inadvertently touched.
Provided by Busters friend
Categories < 4 Hours
Time 1h5m
Yield 8-9 1/2 pints
Number Of Ingredients 10
Steps:
- Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
- WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
- Split red peppers, de-seed & chop coarsely.
- Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
- Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
- Add sugar. Return to a full boil and boil hard for 2 minutes.
- Remove from heat and stir in vanilla.
- Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
- Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
- Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
- After processing, remove jars and place on a towel to cool for 12 to 24 hours.
- Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!
Nutrition Facts : Calories 433.9, Fat 0.7, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 107.7, Fiber 3.3, Sugar 103.2, Protein 2
HABANERO BBQ SAUCE
Sweet, tangy, and spicy...Great addition to ribs, chicken, or pulled pork (ESPECIALLY pulled pork sandwiches.)
Provided by Derek M. Zimmerman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h40m
Yield 20
Number Of Ingredients 11
Steps:
- Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
- Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 24.5 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 121.7 mg, Sugar 23.1 g
PEACH-JALAPENO BARBEQUE SAUCE
Sweet and spicy barbeque sauce.
Provided by amaldonado
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and lightly browned, 3 to 5 minutes.
- Blend garlic, peaches, ketchup, vinegar, jalapeno peppers, Worcestershire sauce, brown sugar, liquid smoke flavoring, onion powder, mustard powder, and black pepper in a blender until smooth.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 235.8 mg, Sugar 8.2 g
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