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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| peach barbeque sauce |
1 lb. fresh peaches
¾ cup chopped sweet onion
1 ½ tablespoons minced fresh jalapeno with seeds
1 tablespoon canola oil
¼ cup cider vinegar
¼ cup bourbon
2 ½ tablespoons Dijon mustard
¾ teaspoon light brown sugar
¼ teaspoon chili powder
1/8 teaspoon dry mustard
¼ teaspoon kosher salt
• Peel peaches and coarsely chop.
• Cook onion, jalapeno, and a inch of kosher salt in oil in a heavy medium saucepan over
medium heat, stirring occasionally, until softened, 8-10 minutes.
• Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally,
until peaches are very tender about 30 minutes.
• Puree in blender.
From Gourmet Magazine, July 2007
¾ cup chopped sweet onion
1 ½ tablespoons minced fresh jalapeno with seeds
1 tablespoon canola oil
¼ cup cider vinegar
¼ cup bourbon
2 ½ tablespoons Dijon mustard
¾ teaspoon light brown sugar
¼ teaspoon chili powder
1/8 teaspoon dry mustard
¼ teaspoon kosher salt
• Peel peaches and coarsely chop.
• Cook onion, jalapeno, and a inch of kosher salt in oil in a heavy medium saucepan over
medium heat, stirring occasionally, until softened, 8-10 minutes.
• Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally,
until peaches are very tender about 30 minutes.
• Puree in blender.
From Gourmet Magazine, July 2007
| recipes |
Farmers' Market at Forest Park
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