Once you try this homemade Peach-Bourbon Barbecue Sauce, you're going to want to smother it on everything! It's gluten-free, vegan, and refined sugar-free.
Barbecue Sauce, BBQ, Bourbon, Peach
Author: Rachel (littlechefbigappetite)
1/2teaspoonSimply Organic ancho chili powder
1/4cupketchup(I prefer brands without high-fructose corn syrup)
1Tablespoonapple cider vinegar
Score the bottom of the peach with an "X". Heat a medium pot with water until boiling. Add the peach to the pot and blanch for 2-3 minutes. Drain and peel the skin off the peach. Dice the peach into 1/2 inch pieces. Set aside.
Bring the pot back to medium heat. Add the olive oil, and once hot add the onion to the pan. Cook for 3 minutes, stirring occasionally, then add the garlic and ancho chili powder. Cook for an additional 30 seconds.
Add the peaches to the pot and cook for 1 minute, stirring often. Add the bourbon and stir until it is mostly evaporated. Finally, add the ketchup, apple cider vinegar, coconut sugar, Worcestershire sauce, dijon, salt and pepper. Bring to a boil and reduce to a simmer. Simmer over low heat for 20 minutes, until the sauce has thickened.
Remove from the heat and allow the sauce to cool. Transfer to a blender and blend until the barbecue sauce is smooth. Serve immediately or store in an air-tight container in the fridge for up to 1 week.