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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 16 |
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From Cooking Light. Per 1/4 cup sauce: 59 calories, 1.3 g fat, 1.2 g protein, 12 g carb, 0.9 g fiber, 0 mg cholesterol. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onions |
3 cups chopped peeled peaches |
1 teaspoon finely ground black pepper |
1/2 teaspoon salt |
6 garlic cloves, minced |
2 cups beer |
1 cup ketchup |
1 cup prepared mustard |
1/4 cup packed brown sugar |
3 tablespoons cider vinegar |
2 tablespoons worcestershire sauce |
2 teaspoons ground cumin |
2 teaspoons hot pepper sauce |
1 1/2 teaspoons ground coriander |
1/4 teaspoon ground cinnamon |
Directions:
1. Let the oil get heated in a large saucepan over medium heat.
2. Add in onion, stir/saute 5 minutes or until tender; add in peaches, pepper, salt, and garlic; cook 1 minute, stirring frequently.
3. Stir in beer and the remaining ingredients; bring to a boil.
4. Lower heat, and simmer, uncovered, for 30 minutes.
5. Place half the mixture in a blender; remove center piece of blender lid (to allow steam to escape; secure lid.
6. Place a clean dish towel over openining in blender lid (to prevent spillage).
7. Process until smooth; pour pureed mixture into a bowl; repeat process with remaining mixture.
8. May refrigerate sauce for up to 10 days.
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