From Show #605
Red Haven Peach Barbecue Sauce
Recipe By: Â©2008 eric villegas
Yield: about 2 cups
1 pound red haven peaches, preferably from michigan, or similar
3/4 cup red onions, finely chopped
1 large jalapeÃ±o pepper, seeded and chopped
1 tablespoon roasted garlic soy oil, see recipe
1/4 cup raw apple cider vinegar, preferably from michigan
1/4 cup peppermint schapps
1/4 cup clover honey, preferably from michigan
3 tablespoons dijon style mustard
3/4 teaspoon dark brown beet sugar, preferably from michigan
1/4 teaspoon chipotle chile powder, or to taste
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt, or to taste, preferably from michigan
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water for about 10 seconds or until the skins begin to blister. Carefully transfer with a slotted spoon to a bowl of ice and cool. Peel peaches, seed and coarsely chop.
In a heavy bottom non reactive medium sized sauce pan over medium heat cook the red onion, jalapeÃ±o, and a pinch of kosher salt in the garlic oil, stirring occasionally, until softened, 8 to 10 minutes.
Add chopped peaches, vinegar, schapps, honey, dijon mustard, brown sugar, chipotle powder, dry mustard, remaining salt and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes or so.
Carefully (use caution when blending hot liquids) transfer the hot peach mixture to a bar blender or food processor and blend until a fine puree is obtained.
Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.