Peach BBQ Sauce
Sweet, tangy, peach-forward, BBQ Sauce, perfect for grilling, dipping, and marinating.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Here's What You Need
- 1 tablespoon vegetable oil
- ½ cup yellow onions - finely chopped
- 10 ounces peaches - rough chop-see Notes
Wet Ingredients
- 1 cup Chili Sauce
- 1 cup chicken stock
- 1 cups peach juice
- 1 Tablespoons worcestershire sauce
- 2 tablespoons cane vinegar
Dry Ingredients
- ½ cup light brown sugar
- 1 teaspoon garlic powder
- ¼ teaspoon cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon allspice
- ½ teaspoon dry mustard
- ⅛ teaspoon ground cloves
Here's What You Do
- Chop the Yellow Onions very fine; roughly chop the peaches; combine all Wet Ingredients in a large measuring cup, set aside; combine all Dry Ingredients in a prep bowl, set aside
- Add the vegetable oil to a Dutch oven over medium heat. Saute for about 5 minutes until the onions are beginning to get clear.
- Add the peaches and saute for about 10 minutes until the peaches are very soft; stirring constantly.
- Add the Dry Ingredients and mix well; simmer for about 2 minutes.
- Increase the heat. Add the Wet Ingredients to the Dutch oven. Mix well and bring the mixture to a heavy simmer.
- Immediately lower the heat to maintain a low simmer for about 15 minutes, stirring often and leaving the lid partially open as the sauce thickens.
- Turn off the heat and let the sauce sit and cool for about 10 minutes.
- Once the sauce has cooled somewhat, use an immersion blender (see Notes) to smooth the sauce.
- Return the heat to medium to low under the Dutch oven and maintain a very low simmer for about 15 minutes. Stir occasionally.
- Taste the sauce for seasoning. If the sauce is too tangy or spicy, add a couple of tablespoons of Peach Juice or Stock; if the sauce is too sweet, add a little Cane Vinegar (1 teaspoon at a time or a touch of cayenne. If the sauce thickens too much, add ¼ to ½ cup chicken stock or peach juice.
- When your desired consistency and flavor profile is reached, allow the sauce to cool to room temperature. The sauce is ready to serve immediately, but will benefit from 24 hours in the fridge.
Notes
This recipe makes approximately 3 cups of sauce. Serving size is estimated at 2 tablespoons.
This recipe can easily be doubled or tripled.
Refer to my article, Peach BBQ Sauce, for detailed step-by-step photos, information on substitutions, storage (leftover), and hints.
Use fresh or frozen peaches. Canned peaches work well, but make sure to rinse them first.
I recommend Heinz Chili Sauce. Refer to the article for more detailed substitution tips.
If you do not have an immersion blender, a countertop blender works well. If you want a chunky sauce, skip the blending step.
Leftovers will maintain their quality for up to 2 weeks in the refrigerator and 6 months in the freezer. Please refer to the article for detailed storage information.
Nutrition
Calories: 50kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 512mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.3mg
