Homemade Peach Serrano BBQ Sauce
Prep Time: 10 Min | Cook Time: 5 Min
- 1 2 Peaches
- 2 2 Serrano Chili Peppers
- 3 1/4 White Onion
- 4 4 Cloves of Garlic
- 5 1/2 Cup of Molasses
- 6 1/4 Cup of Honey
- 7 1/4 Cup of Maple Syrup
- 8 2 Cups of Ketchup
- 9 1/2 Cup of Yellow Mustard
- 10 1/3 Cup Worcestershire Sauce
- 11 1/2 Cup Apple Cider Vinegar
- 12 1 Cup of Brown Sugar
- 13 2 Tbsp Chili Powder
- 14 1 Tsp of Black Pepper
- 15 1 Tsp of Kosher Salt
Hey everyone, with farmers market season in full swing, there is no time like the present to go out, find some super fresh local ingredients and make your own BBQ sauce, and we’re going to do it outside on our Char-Griller flat iron griddle. Today’s recipe started when a coworker brought me a jar of homemade West Virginia molasses. When he did that I decided I wanted to make a Kansas City Style bbq sauce since that style is heavily molasses based, with my own local flair so I stopped by the local farmers market and found some beautiful peaches and serrano chili peppers. The beautiful thing about today's recipe is its so easy to make your own, just swap out the fruit and peppers with whatever sweetener and heat you prefer to give it your own special spin. If you do that let me know how it turns out, I think you'll be really happy with the end result for sure!
- Dice the onion and garlic fine.
- Heat up a 12 inch pan on the griddle, add about 1 Tbsp of oil, add garlic and onions to begin sauteing.
- Half the peaches and deseed and vein the peppers and cut them into inch sections.
- After about 5 minutes add all of the dry ingredients except the brown sugar to the pan to toast for 3 minutes.
- Add all the wet ingredients and the brown sugar, stir to combine.
- Add the serrano peppers and squeeze the peach halves into the mixture trying to keep the skin out.
- On a simmer, stir the sauce for roughly a half an hour working on breaking down the peaches and incorporating all of the ingredients into the sauce.
- After a half an hour use a strainer or a small collider to collect the sauce while separating the large solid pieces left, cool sauce and server or store in the refrigerator.