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 out-sourced in the BBQ sauce. Why buy the jarred sauces filled with names that no one can pronounce? Making a tasty BBQ sauce is easy and 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 things that makes summer great.

This sauce is great on pork, chicken, shrimp, and firm fish.

• 2 red onions, cut in 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 more mild 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 then roast in 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 peel on.

Brush the cut side of the peaches with oil and grill, or use hot grill pan, cut side down first and then skin side. About two minutes per side until you achieve some color and caramelization. Don’t over cook 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 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.