8 oz peach pepper jam (I used my peach fish pepper jam)
1/4 cup balsamic vinegar
1/4 cup chili sauce (like Heinz)
1/4 cup bourbon
1/4 cup Coca-Cola
1 small onion, chopped
2 cloves garlic
1 tablespoon butter
1/2 teaspoon pecan liquid smoke
1/2 teaspoon allspice
freshly ground black pepper
Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15 minutes. Allow to cool. Keeps in the fridge about a week.
Are you ready for the unofficial start of summer? I know I am! It has been a dreary, snowy, rainy, dim spring. I should not have to pull out my light machine in April. But May is here and I am trying very hard to look past my spring bitterness and gear up for summer. In that vein, I used peach jam I canned last year at the hight of the summer to give it that summer flourish. Peaches make me think of the South so I added in some other Southern classics, Coca-Cola and a splash of bourbon. The result? A hot-sweet sauce that is as good slathered on grilled meat as it is topping a burger or meatloaf.