Ya’ll. This BBQ sauce makes me talk like a Texan. It is full of flavor with sweetness, a bit of tang and a whop of spice. I love, love, love it as a dip to homemade chicken tenders. And it perfect with shredded pork. Make it this summer. It’ll stay in your fridge for up to 3 months.
The photo was taken before it was blended. Yuuuuum!
Nectarine Chipotle Barbeque Sauce
- 1 splash of olive oil
- 1/2 cup yellow onion, diced
- 5 garlic cloves, minced
- 2 cups catsup
- 3 chipotles in adobo sauce, diced
- 1/4 cup Apple cider vinegar
- 2 1/4 cup nectarines, peeled and diced (about 5 nectarines)
- 2 Tbsp Worcestershire sauce
- 2 Tbsp lime juice
- 1 Tbsp Dijon mustard
- 1/3 cup dark brown sugar
- 1 tsp liquid smoke
- 1/4 cup water
- 1/4 tsp salt
- Freshly ground pepper
Heat oil over medium heat in a sauce pot. Add onion and garlic and cook until soft.
Add everything but the water, salt and pepper.
One it begins to boil, add water, salt and pepper.
Cover and simmer on low for 45 mins. Stirring often.
Blend in a blender once the nectarines are soft.
Store in mason jars in your refrigerator for up to 3 months.