Best Peach Mustard Bbq Sauce Recipes

PEACH-MUSTARD BBQ SAUCE

Steps:

• Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
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PEACH BBQ SAUCE

Steps:

• In a medium size sauce pan, add olive oil, garlic and ginger. Cook over medium heat about 3 minutes, stirring often.
• Whisk in orange juice, peach preserves, apple cider vinegar, brown sugar, brown mustard, smoked paprika, salt and chili flakes.
• Bring mixture to a boil, whisking often.
• Lower to simmer and cook 10 minutes, whisking often, scraping sides and bottom of the pan.
• Remove from heat and cool slightly before refrigerating.

PEACH MUSTARD CHUTNEY

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 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 BBQ SAUCE

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.

PEACH BARBECUE SAUCE

Steps:

• Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
• Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
• Purée in a blender (use caution when blending hot liquids).