Peach BBQ Sauce
This Peach BBQ Sauce recipe turns a handful of ripe summer peaches into a sweet, tangy, smoky sauce that beats anything you'll find in a bottle at the store. It comes together in one saucepan in about thirty five minutes, and it tastes like a cross between classic barbecue sauce and homemade peach preserves.
Equipment
- Medium saucepan or enameled Dutch oven
- Cutting board
- Sharp knife
- Immersion blender or countertop blender optional, for smooth texture
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Glass mason jars or airtight containers for storage
- Fine-mesh strainer optional, for ultra smooth sauce
Ingredients
- 4 large ripe peaches about 3 cups or 680g, peeled, pitted, and chopped
- 1 tablespoon butter
- 1/2 cup yellow onion about 75g, finely diced
- 2 cloves garlic minced
- 1 cup ketchup
- 1/3 cup apple cider vinegar 80ml
- 1/3 cup brown sugar packed, about 70g
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard or Dijon
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for heat
- 1/4 cup water plus more as needed to thin the sauce
Instructions
- Prep the peaches by scoring the bottoms, boiling for 30-45 seconds, shocking in ice water, then peeling and chopping into chunks.
- Melt butter over medium heat, then saute onion for 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Add chopped peaches and cook for 5 minutes until soft and juicy, mashing larger chunks against the pan.
- Stir in ketchup, apple cider vinegar, brown sugar, Worcestershire, mustard, smoked paprika, chili powder, salt, pepper, cayenne (if using), and water until combined.
- Bring to a gentle boil, reduce heat to low, and simmer uncovered for 20-25 minutes until thickened and peaches break down, stirring often.
- Remove from heat, cool 5 minutes, then puree with an immersion blender (or transfer to a countertop blender). Strain for ultra smooth texture if desired.
- Taste and adjust seasoning, then cool completely before storing in jars or airtight containers in the refrigerator.
Notes
- Use the ripest peaches you can find—slightly soft, fragrant peaches break down faster and taste sweeter than firm ones.
- If your peaches aren't very sweet, add an extra tablespoon of brown sugar to balance things out.
- Stir the sauce often while it simmers, since the sugar content makes it prone to sticking and scorching.
- If the sauce is too thin after simmering, let it cook a few extra minutes uncovered to reduce further.
- If it's too thick, whisk in a tablespoon of water at a time until it reaches the consistency you want.
- Flavors mellow and blend together once the sauce has chilled overnight, so taste before storing and adjust accordingly.
- Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 3 months.
- Thaw frozen sauce overnight in the refrigerator before using.
- For a spicy version, double the cayenne and add a chopped jalapeño when sautéing the onions.
- For a bourbon twist, replace the water with two tablespoons of bourbon for a deeper, boozy flavor.
Nutrition
Serving: 2tablespoonsCalories: 55kcalCarbohydrates: 13gProtein: 0.5gFat: 0.5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 210mgPotassium: 95mgFiber: 0.5gSugar: 11gVitamin A: 4IUVitamin C: 6mgCalcium: 1mgIron: 2mg
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