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Slow Cooker Jalapeno Peach BBQ Sauce
All the spices and tomatoes and sugars in this Slow Cooker Jalapeno Peach BBQ Sauce simmer all day to create the most amazing thick and rich sauce that gets even better after it cools in the fridge.
Course Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 3 hours hours
Total Time 3 hours hours 10 minutes minutes
Servings 16 makes 2 1/2 cups
Calories 56 kcal
16 ounces canned tomato sauce 1/2 cup peach preserves 1/4 cup tomato paste 4 tablespoons molasses 3 tablespoons apple cider vinegar 2 tablespoons diced onion 2 cloves minced garlic 1 jalapeno seeded and diced
Whisk all ingredients in small (1.5 or 2 quart) slow cooker
Let simmer on low for up to 6 hours or high for up to 3 hours
Carefully taste a sample and if desired add more molasses, vinegar or peach preserves to taste depending on how sweet you prefer your sauce
Let cool slightly and use an immersion blender to blend onion, garlic and jalapeno smooth into sauce (or carefully transfer to a blender)
Let cool completely and transfer to airtight container
Store in fridge for up to 3 days
Calories: 56 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 186 mg | Potassium: 224 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 195 IU | Vitamin C: 5 mg | Calcium: 19 mg | Iron: 1 mg