chipotle peach BBQ sauce

Canning canning canning. I am trying to focus on canning things that can be used as elements to hearty winter meals rather than as accompaniments. So sauces are top of my list. Today I branched out and tried a southern style chipotle peach BBQ sauce made with honey and apple cider vinegar. Yum, my friend and I licked the vat clean, (after the jars were canning away of course). I can’t wait to slather this on a rack of ribs, or stir it into baked brown beans, I think this would also be a lovely dipping sauce for spring rolls and baked crunchy goodies.

You’ll need:

8 cups finely chopped pitted and peeled peaches

4 cups of chopped tomatoes

2 cups finely chopped  pepper

2 cups finely chopped onion

3/4 cup finely chopped garlic

2 1/2 cup honey

1 1/2 cup cider vinegar

2 tbsp Worcestershire sauce

4 tsp dried chipotle pepper crushed

4 tsp dry mustard

4 tsp sea salt

In a large saucepan combine every everything and bring to a boil. Reduce and stir frequently until it is the thickness of commercial BBQ sauce. You can use a submersion blender to get the right consistency for your liking. After about 25 minutes, your ready to portion into sterilized jars.

In a boiling bath canner process for 15 minutes for 1/2 pint jars or 20 for pint jars.

This recipe will yield 7 pint jars.


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