(Recipe adapted from sweetcayenne.com)
When it comes to peaches, I identify with good ol’ Bubba Gump. If it were up to me, I’d open a restaurant and have only dishes that featured peaches. Peach salsa, peach pizza, peach quesadillas, peach BBQ ribs, peach chicken, peach French toast, peach oatmeal, peach pie, peach fritters, peach cobbler, peach ice cream….I could go on, but you get the picture.
One of my favorite summer recipes is this Sweet and Spicy Peach BBQ Sauce. I look forward to making it all year long. In this special sauce, ripe juicy peaches are married with spicy chipotle peppers. A pleasant tang is added with apple cider vinegar and good ketchup. Sweet notes come from dark brown sugar and smoked sweet paprika. Flavor is enhanced with garlic, Worcestershire sauce, ancho chili powder, and Dijon mustard. And the bourbon. This is added to give a mysterious depth of flavor and make people scratch their heads trying to figure out the “secret” ingredient. It’s all lip-smackin’ good!
2 cloves garlic, minced (about 1 1/2 teaspoons)
1 teaspoon sweet smoked paprika
1/2 teaspoon ancho chile powder
1 chipotle pepper canned in adobo with 1 1/2 teaspoons of the adobo sauce
2 cups diced peaches (about 4 medium peeled and diced fresh peaches)
1/4 cup bourbon
1/2 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons dark brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Add about 2 teaspoons of oil to a medium-sized heavy-bottomed skillet or saucepan on medium heat.
Add the garlic, paprika, chile powder, and chipotle chile with sauce and stir until fragrant, about 30 seconds.
Add the peaches and stir for about 1 minute.
Add the bourbon and stir until it is almost evaporated, about another minute.
Add all of the remaining ingredients and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally until the sauce is thickened and reduced by half, about 30 minutes.
Serve warm or store in an airtight container in the refrigerator for up to 1 week.
Note: I happen to like the chunky, jam-like texture of the peaches in the finished sauce. However, if you like a smoother consistency, feel free to run the sauce through the blender once it is cool.