Peach Barbecue Sauce
It has been kind of hectic here at the Gantley house hold. On October 1, my Monkey Girl turned 18. Where did the time fly?
To top that off, the next day she got her wisdom tooth removed. Yep, not sure why, but she only had one and it was bothering her. They suggested that we go ahead and remove it.
Nope, they did not put her under.
Poor poor thing.
She could hear them grinding away, and even though she had a local she could still feel the pulling and tugging.
After it was all said and done, I got her back home and was off to the pharmacy to get her some drugs before the local wore off. I stopped by the grocery store to get her the usual soft foods such as Chocolate Pudding, Apple Sauce, some Ice Cream along with some Macaroni and Cheese. She hadn’t eaten anything all day. The appointment was at 9 am and they did not get done with her until closer to 11 am. Needless to say she was starving.
Monkey Girl had some Apple Sauce, a couple of pudding packs and some Macaroni and Cheese, this was before the good drugs sent her to sleepy land. A few hours later she woke up and I was in the kitchen making Dinner.
I made steak and rice for me and the Hubster. Monkey Girl was green with envy. Steak was her favorite, and the smell of it cooking was intoxicating. I felt kind of bad, but I was almost done with the steak.
She sat across the table looking at me so pitiful. I did what any mom would do. I chopped that steak into tiny pieces and shared it with my Monkey Girl.
How did I make it you ask? I marinated it in this Peach Barbecue Sauce overnight and cooked it on my stove top grill.
Monkey Girl proclaimed it was the best steak she ever had.
Peach Barbecue Sauce
4 pounds of peaches pit removed, peeled and sliced
1/4 cup lemon juice
1/2 cup canola oil
1 large sweet onion chopped
6 garlic cloves chopped
1 1/2 cups light brown sugar
1 cup white vinegar
1/2 cup bourbon
1 cup Worcestershire sauce
1/4 cup tomato paste
2 tablespoons grated ginger
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon black pepper
In a large bowl combine the peaches and lemon juice.
In a large saucepan over medium heat add the oil and onions. Cook for about 10 minutes. Add the garlic and cook for another minute. Stir in the peaches, sugar vinegar and bourbon. Bring to a boil over high heat. reduce the heat to medium and simmer until the peaches are tender, another 30-40 minutes. Allow to cool.
In batches puree the peach mixture in a food processor or blender. Pour back into the saucepan. Add the Worcestershire sauce, tomato paste, ginger and chili powder. Bring to a boil over medium high heat, reduce to a simmer and allow to cook for about 10 minutes. Season with salt and pepper.
Ladle the hot sauce into clean canning jars, leaving 1/4 inch head space. Process jars in a boiling water bath for 15 minutes. The sealed jars can be stored in a cool dark place for up to a year.
Peace be with you,