This BBQ sauce really represents the South...the recipe makes enough for you and some to give away to friends.
2 Tbsp unsalted utter
2 Tbsp extra-virgin olive oil
2 c vidalia onion, chopped
1 Tbsp Garlic, minced
2 c fresh peaches, peeld and chopped
1 c bourbon
2 small chipotle chili peppers in adobo, seeds removed
1 c water
4 c ketchup
1/2 c dark molasses
1/2 c apple cider vinegar
1/4 c dijon mustard
1/4 c worcestershire sauce
1 Tbsp Smoked Paprika
2 Tbsp Ground Ancho Chili Pepper
1 tsp Salt
1/2 tsp Ground Black Pepper
Heat the butter and oil over medium heat in a 4 quart or larger sauce pan.
Add the onions and cook, stirring often, until the onions are translucent, about five minutes.
Add the garlic and cook one minute longer.
Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
Pour the mixture along with the water into a blender and blend until smooth.
Pour the mixture back into the sauce pan and lower the heat to low.
Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking or burning.
Chef Geoff's note: With special thanks to Just a Pinch Recipes, Penelope Malcolm, Well Seasoned.