Habanero Georgia Peach BBQ

[Sammybones]

I live in Georgia and we are quite proud of our peaches so I thought I’d share a recipe I found and then tweaked a little. It’s so good I want to drink it.

• 1 tablespoon butter
• 1/2 cup finely diced vidalia onion (about 1/2 large)
• 1 teaspoon freshly minced garlic (about 1 medium clove)
• 2 cups roughly chopped peeled fresh peaches (about 1 pound of whole peaches)
• 3/4 cup ketchup
• 1/2 cup bourbon
• 1/3 cup light brown sugar
• 1/3 cup cider vinegar
• 2 tablespoons honey
• 3 tablespoons molasses
• 3 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2-6 habanero’s seeded
• Kosher salt, to taste

Melt the butter and sauté onions until soft. Then throw everything else in and bring to a boil. Once it comes to a boil reduce heat and simmer 30-60 minutes. Next, use a submersion blender and liquify everything.

Cheers.

 

[drdon]

Sounds tasty. Nothing better than Homemade BBQ sauce! Might have to try this.

 

[wimpy69]

Habs and peaches go well together. White peaches should be ready here in a couple of weeks. Making hab/peach jam which goes from toast to glazes. Your bbq sauce got a screen shot and ill be trying it, thanks for sharing.

 

[WaterRat]

Looks good! I have a couple habanero plants growing in planters that look to be doing OK so this may be in my future. A local farm also grows pretty nice peaches here in Connecticut believe it or not ;)

 

[Sammybones]

Homegrown habaneros are the best. I use habaneros a lot. I make a Tomatillo Habanero salsa that is the bomb. It’s always better when I use habaneros from my brothers garden. I need to start growing my own.

 

[xray]

This sounds delicious, thanks for sharing!

 

[bluewhisper]

+1 on habs and peaches going well together.

We have some nice peach orchards in Ohio.

 

[kelbro]

One of my favorite sauces at a Charlotte BBQ joint and they discontinued it. Thanks for the recipe.

 

[sfprankster]

...

 

[kelbro]

Had a lot of habs this year and the peaches are incredible right now so I had to try this. Tweaked a little (no bourbon and subbed white onion for the vidalia) and it came out great.

I'll bet that it's going to be good on pork and pork sausages.