Two significant things happened yesterday. 1) A friend gave me a jar of homemade peach jam. 2) Dizzle was in Memphis for the day. Those two things naturally came together as divine inspiration for… BBQ SAUCE!
BBQ sauce is one of those things I make differently every time. It is the perfect excuse to blend fruit and heat for a tangy treat. We made a dinner of it simply using it as a dip for oven fries. So tasty. I think there might be a pot of bbq beans in the near future.
- 2 cups ketchup
- 1 cup water
- ¼ cup peach jam
- ½ cup apple cider vinegar
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 TB lemon juice
- 1 TB worcestershire sauce
- ¼ tsp habanero powder (or more to taste)
- Combine all ingredients in a pot using a whisk. Bring to a bubble then simmer uncovered on the lowest possible setting for at least 1½ hours. Whisk as needed to avoid sticking.
This is probably the only recipe I do that uses onion powder. Sometimes I take the time to use caramelized onions, but something about the onion powder works great in bbq sauce. My stove is crazy fast hot. For things like this I start it on one burner to bring to a boil or bubble then move to a different burner that has only been on the lowest setting. The other option is bringing it to a bubble then dropping it in a 275 oven. Otherwise I have a boiling mess. Tags: barbecue, bbq sauce, peach jam, recipe