SPICY CHIPOTLE PEACH BARBECUE SAUCE WITH FRESH PEACHES
The classic combination of a good barbecue sauce flavors, this chipotle peach barbecue sauce has them all: sweet, tangy and spicy. Try it on everything!
Provided by David & Debbie Spivey
Categories Side Dish
Time 1h
Number Of Ingredients 11
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!
Nutrition Facts : Calories 41 kcal, Carbohydrate 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 156 mg, Sugar 4 g, ServingSize 1 serving
PEACH CHIPOTLE SAUCE
Provided by Food Network
Time 1h40m
Yield 4 cups
Number Of Ingredients 11
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.
SPICY CHIPOTLE BLACK-EYED PEAS
A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.
Provided by Amanda
Categories Side Dish Beans and Peas
Time 8h20m
Yield 20
Number Of Ingredients 14
Steps:
- Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
- Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 26.9 g, Fat 2.7 g, Fiber 8.2 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 170.4 mg, Sugar 4.8 g
"IF YOU GOTTA HAVE IT" PEACH CHIPOTLE BARBECUE SAUCE
Brush chef Elizabeth Karmel's spicy-sweet sauce onto her Beer-Can Chicken or any other grilled favorite.
Provided by Martha Stewart
Categories Entertaining
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- In a large saucepan, combine tomatoes, sugar, 1/2 cup peach preserves, ketchup, chili sauce, both vinegars, molasses, and Worcestershire sauce, stirring after the addition of each ingredient to combine. Add chipotle powder and bring to a simmer over medium heat; simmer until flavors have blended and sauce has thickened slightly, about 30 minutes.
- Remove sauce from heat and let cool slightly. Using an immersion or regular blender, puree sauce. Add remaining 1/4 cup peach preserves and season with salt. Let stand for 5 minutes and stir again. Let cool completely. Sauce may be kept refrigerated, in an airtight container, for up to 2 weeks.
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