MUSTARD BBQ SAUCE
A sweet mustard-based BBQ sauce with a bit of a bite, excellent on chicken and pork. Also makes a great dipping sauce for chicken fingers! Baste on meat while grilling or serve on the side. Will store covered in refrigerator for 2 to 3 weeks.
Provided by alaskaninthesouth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 118.1 mg, Sugar 6.2 g
PEACH BARBECUE SAUCE
Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10h35m
Yield 48
Number Of Ingredients 19
Steps:
- Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
- Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
- Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g
PEACH BARBECUE SAUCE
Steps:
- Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
PEACH MUSTARD CHUTNEY
Provided by Food Network Kitchen
Time 17m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic season with the salt and pepper, and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve at room temperature with chicken or pork.
PEACH BBQ SAUCE
Our daughter brought us yellow peaches she cooked in simple syrup, peeled, and jarred. I used them to make this homemade BBQ sauce. It's great for basting, topping, and dipping chicken, pork, beef, etc. I used mine to baste and top chicken drumsticks cooked in an air fryer. It reheats nicely on the stovetop or in the microwave.
Provided by 1010lisalynn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Add peaches, tomato paste, vinegar, maple syrup, ginger, mustard, garlic, oregano, smoked paprika, pepper, and 10 grinds salt to a food processor. Blend until well combined into a thick sauce, about 1 minute. It's okay if some some flecks of ginger remain.
- Pour the sauce into an 8-inch frying pan. Heat to a soft boil over medium heat, about 3 minutes. Reduce heat and simmer for 4 minutes more. Remove from heat.
- Use right away or cool on the countertop, pour into a container, label, and refrigerate.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 140.2 mg, Sugar 10 g
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