Peach Barbecue Sauce

Name: Peach Barbecue Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Bbq, Barbecue
Ingredients: 473 milliliters beer; 1 teaspoon freshly ground black pepper; 59 milliliters packed brown sugar; 3 Tbsps cider vinegar; 6 garlic cloves, minced; 0 teaspoons ground cinnamon; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 237 milliliters ketchup; 237 milliliters prepared mustard; 1 Tbsp olive oil; 355 milliliters chopped onion; 710 milliliters chopped peeled peaches (about 4 large); 2 teaspoons hot pepper sauce; 1 teaspoons salt; 2 Tbsps Worcestershire sauce

The recipe Peach Barbecue Sauce is ready in approximately 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of American food. This sauce has 63 calories, 1g of protein, and 1g of fat per serving. This recipe serves 20. If you have olive oil, pepper, cider vinegar, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Father's Day.

Instructions

Heat olive oil in a large saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add onion; cook 5 minutes or until tender, stirring occasionally.

Ingredients you will need

Onion

Add peaches, black pepper, salt, and garlic; cook 1 minute, stirring frequently. Stir in beer and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.

Ingredients you will need

Black Pepper

Peach

Garlic

Beer

Salt

Place half of mixture in a blender.

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Blender

Remove center piece of blender lid (to allow steam to escape); secure lid on blender.

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Blender

Place a clean dish towel over opening in blender lid (to prevent spills). Process until smooth.

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Kitchen Towels

Blender

Pour pureed mixture into a medium bowl. Repeat procedure with remaining mixture.

Equipment you will use

Bowl

Note: Refrigerate sauce in an airtight container for up to 10 days.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

473milliliters

beer 1teaspoon

freshly ground black pepper 59milliliters

packed brown sugar 3Tbsps

cider vinegar 6

garlic cloves, minced 0teaspoons

ground cinnamon 2teaspoons

ground coriander 2teaspoons

ground cumin 237milliliters

ketchup 237milliliters

prepared mustard 1Tbsp

olive oil 355milliliters

chopped onion 710milliliters

chopped peeled peaches (about 4 large)2teaspoons

hot pepper sauce 1teaspoons

salt 2Tbsps

Worcestershire sauce

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are my top picks for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The The Prisoner Wine Company Saldo Zinfandel ( half-bottle) with a 4.9 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.