Tequila Peach BBQ Sauce
One of the best things about summer is that it’s BBQ season. We love firing up the grill and eating outdoors. Of course, there is no reason to have a limited menu just because you have abandoned the kitchen.
One grilling staple that is inexplicably outsourced in the BBQ sauce. Why buy the jarred sauces filled with names that no one can pronounce? Making a tasty BBQ sauce is easy; when you make it at home, the rainbow of flavors is endless.
Of course, we love cooking with Wine & Spirits, so many of my BBQ sauces have an adult component. (Although the alcohol is cooked out so it’s safe for the kids too.) We love this simple Tequila and peach BBQ sauce. Tequila is one of the spirits of summer, and fresh peaches are another one of the things that make summer great.
This sauce is great on pork, chicken, shrimp, and firm fish.
- 2 red onions, cut into 3/4 inch rounds
- canola oil
- 4 peaches, halved & pitted
- 1 teaspoon cumin seed, freshly toasted and ground
- 2 jalapeño chiles, roasted/peeled/chopped (keep seeds for hotter sauce, discard for a milder sauce)
- 6 garlic cloves
- 1 teaspoon lime zest
- 4 ounces 100% Agave Tequila
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1/2 cup rough chopped cilantro
- 1/2 cup water
- salt
Brush the onion rounds with oil and roast in a 400-degree oven for 30 minutes, flipping once when half done. You can also do this on the grill. On the same baking sheet, roast the garlic cloves whole with the peel on.
Brush the cut side of the peaches with oil and grill, or use a hot grill pan, cut side down first, and then skin side. Grill for about two minutes per side until you achieve some color and caramelization. Don’t overcook, making sure that the peaches remain fairly firm. Rough chop the onion and peaches into large chunks. Peel the garlic cloves.
In a hot sauté pan, add a teaspoon of oil and then the chopped onion and peach. Toss for a minute, and then add the jalapeño and garlic. Add the Tequila and encourage flames (if you feel comfortable doing so). Continue to cook for one minute. Add the remaining ingredients, and once it reaches a boil, cook for two minutes. Remove from the heat and blend when the mixture has cooled.
This sauce will keep well in the refrigerator for at least two weeks.