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Smoked Peach and Chipotle Barbecue Sauce

Updated on June 29, 2011

The tastiest barbecue sauce ever... Gauranteed!

Everyone loves a good barbecue and one of the key elements to a great barbecue is good sauce. There are lots of different types of sauce out there and a lot of them are pretty damned good but here's one I created that is gauranteed to be the best you'll ever taste! Use this sauce on ribs, brisquit, tri-tip, chicken or whatever you're grilling for a flavor medley of tang, smoke, sweet and just the right amount of heat. It's not the easiest sauce to make, but the time and effort are definately worth it.

Stuff you're gonna need:

  • 8 large ripe peaches
  • 10 lbs ripe tomatoes (beefsteak preferably)
  • 1 quart dark molasses
  • 1 1/2 cup cider vinegar
  • 1 12 ounce can chipoltle chili in adobo
  • 2 cups chopped white onion
  • 1/2 cup worcestershire sauce
  • 2 cups demi-glace (or 1/4 cup beef base + 2 cups water)
  • 1 cup soaked hickory chips
  • Barbecue with hot coals

 

Step 1: Smoke Them Peaches...

Get a barbecue set up and light the coals. While waiting for the coals to get hot, peel the peaches and cut in halves discarding the pits. Once the barbecue is hot, spread the coals. Line out the peach halves on a sheet of foil and place the foil directly on the grill. Throw the soaked hickory chips onto the coals and close the barbecue lid and all vents. Allow to smoke for at least 10 minutes and then remove peaches. Set aside peaches for step three.

Step 2: Peel your tomatoes...

Bring a large pot of water to a boil. Fill a container with ice water and set aside. Working in small batches, submerge the tomatoes first into the boiling water for a few minutes or until the skins start to split. Once they start to split, remove the tomatoes from the boilng water and transfer to the ice water. Allow to cool for a few minutes and then using your hands, remove the skins and discard. If desired, you can cut the peeled tomatoes in half and scoop out the seeds. You're now ready for step 3!

Step 3: Put it all together...

In a large stock-pot, mix all ingredients together (except for the coals and the chips...) and blend using a stick blender. If you aren't lucky enough to have a stick blender, you can puree all the ingredients in small batches using a food processor or blender before transfering to the pot. Bring the mixture to a simmer and cook stirring frequently for about 45 minutes.

Step 4: Straining for perfection...

Once the sauce has started to reduce a bit, strain into another large pot using a fine mesh strainer or cheese-cloth. Do this in small batches to avoid making a mess. If the sauce has thickened too much to easily pass through the fine mesh strainer, you can use a wooden spoon to help "push" the sauce through. Don't worry about pushing everything through - you'll want to discard any solids. Once the sauce is completely strained, continue simmering for another 30 minutes or until desired thickness is achieved. Season with salt and pepper if desired and then Grill Baby, Grill!

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    • Delaney Boling profile imageAUTHOR

      Delaney Boling 

      8 years ago

      Gotta agree! Sometimes, the elements can produce stunning photography!

    • nicomp profile image

      nicomp really 

      8 years ago from Ohio, USA

      Beautiful images. The fire is amazing.

    • Delaney Boling profile imageAUTHOR

      Delaney Boling 

      8 years ago

      Breakfastpop, I can always count on you for kind words! Thanks! Tomorrow I'll post a sure-fire baby back rib recipe for you that's sure to wow your guests! Come check out my blog on wordpress - "Chef Delaney's Cutting Board" or hit me up on facebook - Chef Delaney Boling. I love to share recipes and talk about food. I'd love to hear from you!

    • breakfastpop profile image

      breakfastpop 

      8 years ago

      I love this recipe. I'm so hungry right now, I wish I had a beautiful plate of ribs prepared with this sauce. Thanks.

    • Delaney Boling profile imageAUTHOR

      Delaney Boling 

      8 years ago

      Some people don't mind leaving the solids in the sauce but keep in mind that with the long cooking time, most of the solids have completely disolved into the liquid anyways. I prefer to strain my sauce (gives it more of a velvety consistancy) but I will often dress it up with some sauteed white onions or freshly chopped herbs. It's just individual preference I guess... Happy grilling!

    • The Rope profile image

      The Rope 

      8 years ago from SE US

      Looks wonderful and easy to work with. What do you normally do with the solids - looks like they would be too good not to use elsewhere?

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