Chili Pepper Madness

July 01, 2016

Homemade Peach-Bourbon Barbecue Sauce

Homemade Peach-Bourbon Barbecue Sauce - Recipe Homemade Peach-Bourbon Barbecue Sauce - Recipe

Make your own barbecue sauce at home with fresh ingredients, including sweet peaches, jalapenos, serranos, bourbon and honey. Fire up the grill!

AAHHHHH. That is ME, soaking in the embracing warmth of summer and the smells of tender pork spare ribs wafting from my new grill. These are two of life's greatest pleasure - Warm Summer Nights and Tender Spare Ribs. Patty had another girls night out, and you know what that means. What has become practically automatic for me, when I am completely alone and cooking only for myself, I bust out the superhots. I LOVE superhot chili peppers. I love them so much, I even wrote an entire cookbook dedicated to them - One Million Plus! Cooking with the World's Hottest Chili Peppers.

Most people have a hard time with them, being so crazy, wonderfully hot and spicy. Patty is a true chilehead, but she can only tolerate so much heat, so I have to take my opportunities when they are presented. I knew right off I wanted to make ribs. I haven't made ribs in quite some time so I picked up some up from the local grocer and figured I'd rub them down with a nice blend of seasonings, including Moruga Scorpion powder. Moruga is one of my favorites for powders because you get some outstanding heat but also a slight fruitiness. 

As I walked through the store, though, I noticed the massive amount of just-delivered peaches in the produce section. Peaches filled 3 entire tables and they called out to me immediately. You know how food does that to you. "Mike! We're here! Turn us into a barbecue sauce!" I'm not afraid to admit that I listen to peaches. So barbecue sauce they are.

Homemade Peach-Bourbon Barbecue Sauce - Recipe

If you haven't made your own barbecue sauce at home, you might want to give it a try. It isn't difficult to do. Cook up your vegetables along with the peaches, stir in tomato paste, bourbon, brown sugar, vinegar, honey and Worcestershire sauce, along with a few other seasonings and let it simmer a while. You need time for those ribs to cook up anyway. Process it to form your sauce and you're good to go. You can leave it chunky if you'd like, or puree the heck out of it and even strain it for an even thinner sauce. Just add water or more vinegar to achieve the consistency you prefer.

If you're not into ribs, no worries. This is an all-purpose barbecue sauce recipe. Enjoy it on anything that likes barbecue sauce, like chicken breast, wings, shrimp, you name it. The sauce is slightly sweet, but not overly so. The peach flavor truly comes through. So the next time you're in the grocery store and all those peaches start shouting at you to take them home, now you know what to do with them. Do it for them, friends. It's what they want. Make those peaches happy.

The ribs turned out great, too! Nice and tender and spicy! Fall off the bone, just how I like them.

Homemade Peach-Bourbon Barbecue Sauce - Pork Spare Ribs - Recipe

Homemade Peach-Bourbon Barbecue Sauce - Recipe

Ingredients

  • 1 tablespoon butter
  • 1 small sweet onion, chopped
  • 2 serrano peppers, chopped
  • 1 jalapeno pepper, chopped
  • 3 cloves garlic, chopped
  • 2 large peaches, peeled, pitted and chopped
  • 6 ounces tomato paste
  • ½ cup bourbon
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 4 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Spanish paprika
  • Salt to taste
  • Water as desired to thin the sauce

Cooking Directions

  1. Heat a large pot to medium heat and add butter. Melt and add onion and peppers. Cook about 4-5 minutes to soften.
  2. Add garlic and stir. Cook another minute until you can smell that awesome garlic.
  3. Add peaches, tomato paste, bourbon, brown sugar, vinegar, honey, Worcestershire sauce and paprika. Stir.
  4. Bring the whole thing to a boil then reduce heat and simmer for 20-30 minutes, until thickened.
  5. Transfer to a food processor and process to your desired level of thickness, either chunky or nicely pureed. You can also strain it at this point through a sieve for an even finer sauce.
  6. Season with salt to your preference.
  7. If you’d like a thinner sauce, add a bit of water to achieve your desired consistency.
  8. Cool slightly and use it up!

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?

2 comments

  • Comment Link glenna September 25, 2016 posted by glenna

    how would you bottle this to preserve?

    REPLY: Glenna, you'd have to test the acidity to see if you can safely jar/bottle and water bath this sauce. If the ph is not low enough, you'd need to use a pressure canner, or add more acid. I did not measure this sauce. -- Mike from Chili Pepper Madness.

  • Comment Link Mark August 10, 2016 posted by Mark

    Put spiced rum.instead of bourbon! Omg. Fantastic flavours.
    Ribs hugged me for the recipe!

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

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