They sure know their barbecue down south, and this recipe demonstrates the sweet side to the cuisine. Created by chef Harrison Keevil, owner of Brookville Restaurant in Charlottesville, Va., this barbecue sauce has the perfect amount of heat and sweetness.
- Canola oil, as needed
- 4 onions, diced
- 2 jalapeños, diced
- 1 head garlic, diced
- 7 peaches, diced
- 3 tomatoes, diced
- 1/2 Cup honey
- 1 Cup white-wine vinegar
- 2 bottles wheat beer, such as Starr Hill Love
- Salt and pepper, to taste
In a medium-sized saucepan heat 1-2 tablespoons of canola oil over medium-low and sweat the onion, jalapeño, and garlic until tender, about 10 minutes. Season with salt and pepper, to taste.
Add the peaches and tomatoes and cook for 10 minutes more. Season again with salt and pepper, to taste. Add the honey and vinegar and cook another 10 minutes, then add the beer. Bring to a boil and then simmer until reduced by ½, about 2 hours. Stir frequently to prevent burning.
Working in batches, purée the sauce in a blender until smooth. Check the sauce for seasonings and then pour into a plastic container to cool. Allow to cool completely before using.