Peach Love BBQ Sauce
- 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.
Calories Per Serving42
Folate equivalent (total)5µg1%
Homemade Peach Barbecue Sauce
Homemade barbecue sauce made with fresh peaches is always a hit in our home. This one uses ripe peaches with a hint of cinnamon and just a touch of heat from smoked paprika. It’s seriously good barbecue sauce!
I love fresh peaches. We still have access to them here so I’m trying to make the most of it before they are all gone. One of my favourite things to do with peaches is to grill them for dessert. So it makes perfect sense that a barbecue sauce with fresh peaches would appeal to a gal like me.
This sauce is great on so many dishes but my absolute favourite is a simple grilled chicken with this mopped all over it. It’s delightful. Then we’ll have grilled peaches for dessert. It’s a peach lovers dream dinner.
If you think making homemade barbecue sauce is difficult you would be really mistaken. It’s actually quite easy and simple. This one is fairly quick to make, most of the cook time is the simmering. I whip up a big batch then store the extra in glass jars in the fridge. That way I have extra on hand for the week.
It’s also super easy to customize them to your own taste. If you dislike peaches use cherries or nectarines. If you don’t like cinnamon just leave it out. If you like more heat try adding chipotle. It’s fun to experiment. What I do when I’m in an experimenting kind of mood is whip up a basic batch. Then I’ll pour some into tiny shot glasses and add different dashes of spice for us to taste test. It’s a great way to get it right for your own taste buds. We put each one on slip of paper and make notes. Let your kids in on the action. You may see things like “ew” or “gross” on occasion, but you’ll also see things like “awesomesauce” and “this rocks”. Let them be honest. It helps them learn to discern what they like and what they don’t. It also teaches them to be fearless in the kitchen which is always a good thing.
Places to stalk Kiss my Smoke!
This was just terrible. There's a reason all of the commenters felt the need to alter the recipe. It's the most disappointed I've ever been with an Epicurious recipe.
Awesome sauce! Added tablespoon of tomato paste as suggested by other review and it was perfect!
Awesome sauce! Added tablespoon of tomato paste as other review suggested and it was perfect!
Fabulous. Added a little tomato paste. Has excellent kick. Replaced brown sugar with molasses. Cannot say enough good things. Easy too.
This was a HUGE hit with my family. I made this and put meatballs in it and served it over brown rise. I wouldn't tell my family what it was until they tried it due to one of them being on the autism spectrum and won't even try it if it's different (peaches are not suppose to be barbeque sauce just like you cannot have breakfast for dinner). I will be canning this to have all year long. I made it exactly how the recipe is except using an extra pepper and red wine instead of bourbon.
"minutesced" jalapenos? What? Minced, maybe?
I love this BBQ sauce! Based on another peach bbq sauce recipe from this site I puree the sauce with 2 strips of thick cut bacon and saute the onions in the drippings instead of canola oil. I think it adds a really nice smoky flavor that goes well with the peach and bourbon. I also use more jalepeno and add a bit of fresh sage at the end.
Also, per other reviewers, we used more jalalpeno than the recipe called for.
Also, we used more jalapeno than the recipe called for per other reviews.
I hate to be the person who rates this recipe even though I changed the main ingredients but the amazing thing about this recipe is it works with any fruit! We used some blackberries we picked from our garden and threw in a mango and a little OJ to cut the tartness. It was incredible on grilled pork and had a wonderful purple color that made me want to put it on everything. I'm sure the peach is just as good, but i encourage everyone to just try whatever fruit is in season, it'll probably be delicious! Will definitely make this again. It was the perfect amount of sweet and spicy.
Used whole jalapeno without seeds but this sauce will be frozen for fall and winter bbq's
I added a lot of chopped hot peppers to this and doubled the vinegar. As it was, I felt like it was too sweet. Still, its flavor went much better with pork ribs than on its own. I was pleasantly surprised at how much it improved once it was actually on the ribs.
Made this for pork ribs. different but good. I imagine on a pork tenderloin it would be amazing and I would probably be rating it with 4 forks instead. If you find the sauce two sweet try adding a bit of ketchup to balance it out. Also, the amount of jalapeno called for is not enough and next time I will double it. Any trace amount of heat you pick up in the sauce totally gets lost once you put it on the meat.
Yum!! This was fabulous. The only changes I made were to use whiskey instead of bourbon, and rapadura (dark brown sugar) instead of light brown. This was excellent. Kind of like a peachy honey-mustard sauce. We ate it on pork ribs, which we thought were amazing. Then I thinned some of it out with oil and used it as a salad dressing, topped with crumbled blue cheese. I actually got my husband to willingly eat salad! I will say to be careful to use the correct amount of peaches. One pound is not a lot. about 3 good sized fruit. I weighed mine after I peeled and pitted them to be sure I had the right amount. Definitely use good quality stone fruit though, as the entire dish is resting on the flavor of the fruit. We will definitely be adding this to the summer repertoire.
I had the left over peaches and used this over roasted chicken. Made a very plesant change from the usual red sauce.
better to just buy a good bbq sauce and simmer it with pureed or diced ripe peaches. That is the recipe I found in a southern cookbook that goes very well with BBQɽ pork tenderloin
- 7 large white peaches, peeled and pitted
- 5 large tomatoes, stems removed
- 1 large sweet onion, peeled
- 3 bell peppers - halved, seeded, and stems removed
- 10 cherry peppers - halved, seeded, and stems removed
- 5 jalapeno peppers - halved, seeded, and stems removed
- 4 cloves garlic, peeled
- 2 cups white sugar
- 1 cup apple cider vinegar
- 2 tablespoons liquid smoke flavoring
- 2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning) (Optional)
- 1 tablespoon mustard seeds
- 1 tablespoon canning salt
- 1 tablespoon cracked black pepper
- 2 teaspoons celery seeds
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 (6 ounce) can tomato paste
- 6 1-pint canning jars with lids and rings
Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Peach BBQ Sauce Recipe
I didn’t truly appreciate peaches until I moved to Portland. Honestly, I think Kramer was on the right track ordering peaches every year from Oregon, although there is no such thing as a Mackinaw Peach. I was bumping around my local market and got hit with the fragrant smell of ripe peaches and immediately thought of making a homemade bbq sauce and smothering it on my pork spare ribs
The key to keeping the sugar content low is using ripe peaches. I learned the lesson of my changed taste buds when my mother-in-law was over and I made her ribs and based them with the Peach BBQ sauce. She loved it but kept saying it was tangy. At the time, I was confused because it tasted dang sweet to me and then I realized, um, yeah, diet difference. If you want to kick up the sugar content I recommend using Muscovado Sugar , Brown sugar or maple syrup as the flavors will pair well with the sauce. However for Mr. Bejelly and I this is tasty as is and needs no more sugar. Here’s a photo of my Dry Rubbed Oven Baked Ribs smothered in the homemade bbq sauce. It is a chunkier sauce so you can either puree it or cook it longer to break everything down a tad more if you want a smoother sauce.
How to make BBQ sauce from scratch
Making your own bbq sauce is super easy!
- Throw all of the ingredients in a pan
- Let them simmer and get happy in the pot
- Let in cool (we’re not trying to burn our fingers here!)
- Pop it in a blender
- Slater your new peach bbq sauce on EVERYTHING!
Once you’ve made your sauce, put it in your favorite glass bottle or jar. The sauce should keep in the fridge for 2 weeks.
Instead of wasting money on fancy glass jars and bottles, just save your condiment jars and bottles for the jams, jellies, and sauces in the door of your fridge. You can sterilize them in hot boiling water.
Peach BBQ Sauce
Make your own homemade BBQ sauce, so simple and flavorful. Adjust the seasoning to your specific liking, once you start making your own you won&apost want to go back.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound frozen sliced peaches, defrosted
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup apple cider vinegar
- 3 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon grainy mustard
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
Heat olive oil in a large pot over medium high heat. Add onion and sauté for 5 o 7 minutes or until beginning to soften. Add remaining ingredients, except salt, and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes or until peaches are soft. Let cool slightly. Add salt and puree in a blender or food processor until smooth. Great on chicken!
BBQ Sauce shopping list
Wondering if you have the ingredients on hand that you&rsquod need to whip up this homemade bbq sauce? Here&rsquos the run-down! Make sure to read the recipe card at the bottom of the post for the full list that includes amounts and instructions.
- apple cider vinegar
- soy sauce
- dry mustard powder
- yellow mustard
- black pepper
- minced onion
- garlic salt
- red pepper flake
How to make homemade bbq sauce
Making this sauce is simple. You just throw all the ingredients into a pot and let it simmer for a while. 45 minutes to an hour seems to be the sweet spot.
As with the majority of my recipes, feel free to experiment. Do I include an ingredient that&rsquos not your favorite? Swap it out. Think it&rsquoll be spicier than you prefer? Omit or change the amount of spice you include.
What other variations can you make?
This is a great base to use to make all kinds of sauce variations. Here are some things I&rsquove tried and enjoyed!
- Add a shot of whiskey
- Add dark brown sugar for a sweeter sauce
- Change up the vinegar you use
- Add honey or maple syrup for a different sweet note
- Amp up the spice by adding in your favorite hot sauce or extra chili flakes
How should your store your sauce?
We usually keep our sauce in canning jars in the fridge. You could also make a big batch and freeze the excess in freezer baggies to extend the life of it.
This sauce is NOT shelf-stable, so make sure it goes in the fridge when you&rsquore finished!
Can you can barbecue sauce?
You likely would be able to can this, but that isn&rsquot a thing we&rsquove tested here so I can&rsquot recommend it one way or another.
If you are considering water-bath canning, I would recommend only using tested recipes that have been proven to be safe for that canning method.
This recipe from Food In Jars looks pretty awesome!
Homemade barbecue sauce makes everything better
I love this homemade barbecue sauce because it is so versatile and I know when I serve food cooked with it then everyone is going to ask for seconds.
If I don&rsquot want to have to think too hard about what to make for dinner, or don&rsquot have time to do anything overly ambitious, then it really is a great &ldquogo to&rdquo sauce.
Pour this bbq sauce all over&hellip
All the things, but some, in particular, that would be great with this sauce are:
Need some sides for your next cookout?
Yes! You can easily scale this recipe up to be as big as you need it to be.
Our homemade bbq sauce lasts for a couple of weeks in the fridge. If you start seeing stuff grow on it, toss it out. I typically freeze any excess that we won&rsquot use in a week or so.
Memorial Day also marks the unofficial beginning of summer. To me, that means the extra delicious summer ingredients are starting to pop up in my grocery store. Cherries, watermelons, and peaches are my favorites. So, I like to add them into most of our meals all summer long. They’re not just for snacking. I love peach and I love bbq so I thought they’d be fantastic together. Starting with Smithfield® Marinated Fresh Pork, I created a perfect Peach BBQ recipe for the grill. It’s just right for making entertaining easy because the pork is already marinated and seasoned in the bag. No prep is a plus.
Because the Smithfield Marinated Fresh Pork is already marinated, it’s already delicious as is. You can enjoy Real Flavor, Real Fast. That means more time with guests.
Feed Them The Good Stuff
I only like to serve my family good, quality food. When it comes to entertaining, I like to treat my guests the same way. Smithfield Marinated Fresh Pork is made from 100% fresh pork and has nothing artificial. That makes me feel better about serving my guests.
When entertaining a crowd, I know it can get a bit pricey. From drinks to sides, to the main dish, it adds up. Every bit of savings helps. So, you can go to Food Lion’s Coupon Page for a $1.00 printable coupon off of Marinated Fresh Pork. They carry lots of delicious marinated pork options:
- Roasted Garlic and Herb
- Steakhouse Mushroom
- Roasted Garlic and Cracked Black Pepper
- Hickory Smoked Brown Sugar
It’s just in time for your Memorial Day and Summer get-togethers.
Peach Chipotle Barbecue Sauce Recipe
Try this innovative way to incorporate fresh peaches into your warm-weather cooking.
Peach Barbecue Sauce
Atlanta, Georgia's restaurant Article 14 features a barbecue sauced made from fresh peaches.
Photo by: Image courtesy of Melissa Libby PR
Image courtesy of Melissa Libby PR
Chris Blobaum, the chef at Atlanta, Georgia restaurant Article 14 has figured out a novel way to use the seasonal abudance of peaches in the unexpected blend of sweet, tangy and spicy in the restaurant's peach chipotle barbecue sauce.
“While working in South Carolina, I was privileged to an abundance of peaches – and great barbecue. When peaches were in season, we would create all sorts of recipes with the fruit – peach bellinis, grilled peaches wrapped in prosciutto – the possibilities were endless. That’s when I created this recipe for the peach chipotle barbecue sauce. I think peaches work well in savory items because of the different levels of flavor you can get – the sweetness of the peach is very complimentary to a smoky, salty barbecue. The peach flavor works well with the spiciness in the sauce too.”
Like any Southern recipe worth its salt, the barbecue sauce starts with bacon. But with more and more Southern restaurants paying homage to the diversity of cultures that define the modern South, these inventive sauce becomes multiculti with the inclusion of chipotle peppers.
- 1 cup bacon, small dice
- 1 cup onion, small dice
- 2 each garlic cloves, minced
- 3/4 cup ketchup
- 3/4 cup orange juice, fresh
- 3/4 cup brown sugar, packed
- ½ cup peaches, rough chopped
- ¼ cup malt vinegar
- 4 each dried chipotle peppers, seeded and chopped
- 1 teaspoon paprika
- 1 tablespoon Dijon
- 1 teaspoon cayenne pepper
- Salt and black pepper to taste
Sauté bacon, onion and garlic in a wide pot over low heat preferably with a diffuser (cast iron plate), until bacon begins to crisp.
Add in remaining ingredients and stir until incorporated.
Slowly bring the sauce to a simmer, stirring every 5 minutes.
When sauce is close to consistency, carefully pour into a blender and puree.