It has now been over a year since we have made the move from Texas to North Carolina. We are loving it, but before we came I was preparing my husband for a few things: no What-a-burger, no Blue Bell, no good Mexican food at every corner, different bbq, and I was so concerned about being able to find my chipotle peppers in adobo sauce in the grocery store. When we got here, a few things were different, they now have Blue Bell, they had chipotle peppers, they were building a Chuy’s, but they one thing I didn’t even think about? Barbecue sauce for said brisket, that they don’t have here. We take for granted the million different choices in every grocery store in Texas. We are lucky enough to have our family members stalking the grocery store, thanks mom!, and amazon, my sister!, for our favorite bbq sauce and getting them back here to North Carolina.
That being said, I have experimented with quite a few homemade bbq sauces while living here. The ones with more flavor, jalapeño, peach, etc. have been a success with us. I need them amped up or else, they just fall flat. This bbq sauce was great and really gets better as it sits in the refrigerator. I would make this 2 days before I planned on eating it. This recipe also makes quite a bit, about 2 mason jars.
The fresh summer peaches were divine in this and add most of the sweetness, this recipe has very little sugar. The jalapeños bring the heat and everything tames out perfectly. We had this on pork chops, but the leftover bbq sauce was great on chicken, too.
Ingredients: For the Jalapeño-Peach BBQ Sauce: 4 Peaches, pitted and sliced in half 1/2 of a Yellow Onion 4 cloves of Garlic, peeled 1-2 Jalapeños, depending on how spicy you like it, seeded or not, cut in half 1/2 cup of Ketchup 8 oz. of Tomato Sauce 3 tablespoons of Molasses 1 tablespoon of Worcestershire Sauce 1 teaspoon of Lemon Juice 1 teaspoon of Brown Sugar Pinch of Clove Pinch of Nutmeg Pinch of Ginger 1 teaspoon of Smoked Paprika Salt Pepper For the Pork Chops: 4 Pork Chops, 3/4 inch thick, bone- in Salt Pepper
Make the bbq sauce, first, turn the broiler on high on your oven. Place the peaches in an iron skillet, skin down, add the onion, garlic, and jalapeños, skin-side up. Broil for 5 minutes or until the peaches have softened and the onions and peppers are starting to char. Remove from oven and let cool enough to be able to touch.
Now, get out a blender or food processor. Peel the skin off of the peaches and peppers and throw into the blender or processor; add the onions and garlic. Blend until smooth, add the ketchup and tomato sauce, and pulse/blend until well combined.
Pour the mixture into a medium saucepan over low heat, stir in the molasses, worcestershire sauce, lemon, brown sugar, clove, nutmeg, and ginger. Let cook, stirring occasionally for 20 minutes. Remove from heat and stir in paprika and lots of salt and pepper (to taste).
Use immediately or store in the refrigerator until ready for use.
If you are using immediately, you can start cooking your meat while the sauce is cooking for the last 20 minutes.
Pre-heat a grill or grill-pan to medium-high heat. Liberally salt and pepper the pork on both sides. Place on the grill and add 1-2 tablespoons of sauce to each pork chop, cook for 5-7 minutes, flip, and add 1-2 tablespoons more and cook for 5-7 more minutes. Remove from grill and let rest for 5 minutes.
Serve immediately with more sauce on the side for dipping.
The Barbee Housewife
Source: Homesick Texan