Peach Barbecue Sauce

small bowl of bright orange sauce with a hand holding a dipping spoon.

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This Peach Barbecue Sauce is a perfect blend of sweet, tangy, and smoky flavors made from fresh or frozen peaches and bourbon. Use your peach bourbon bbq sauce as a marinade, glaze, or dipping sauce for grilled chicken, ribs, or veggies.

Prep Time15

Cook Time30

Total Time45

Course: Sauces

Cuisine: American

Servings:

Calories: 24kcal

Author: Joanne Stekler

Equipment

1 Blender

Ingredients

1 tablespoon neutral vegetable oil
1 medium onion, chopped about 250 grams
2 cloves garlic, minced
2 cups sliced, peeled peaches from 3 to 4 peaches fresh or frozen, about 300 grams
¾ cup ketchup
½ cup cider vinegar
¼ cup Bourbon whiskey
¼ cup Worcestershire sauce
¼ cup dark brown sugar
2 tablespoons yellow mustard
2 tablespoons lime or lemon juice
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chipotle pepper or more to taste
⅛ teaspoon liquid smoke optional

Instructions

To make this peach BBQ sauce, heat the oil in a large saute or frying pan and cook the onions over medium low heat until softened, about 10 minutes.
1 medium onion, chopped, 1 tablespoon neutral vegetable oil
Add the garlic and stir for one minute.
2 cloves garlic, minced
Add the peaches and cook for 5 to 10 minutes until they are soft and just starting to brown.
2 cups sliced, peeled peaches
Add the remaining ingredients and cook for about 15 minutes. Adjust the salt, pepper, and spiciness to taste.
¾ cup ketchup, ½ cup cider vinegar, ¼ cup Bourbon whiskey, ¼ cup Worcestershire sauce, ¼ cup dark brown sugar, 2 tablespoons yellow mustard, 2 tablespoons lime or lemon juice, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon chipotle pepper, ⅛ teaspoon liquid smoke
Let the sauce cool, then puree in a blender until smooth.

Notes

This peach BBQ sauce recipe will make about two and a half cups of barbecue sauce.

To peel fresh peaches, use the tip of a paring knife to make a large, shallow X in the skin of the bottom of the peach. Drop them in boiling water for 30 to 60 seconds, lift them out with a slotted spoon, and place them into a bowl of ice water. The skin should peel off easily. Slice in half, then pit, and slice into eighths.

For a bourbon whiskey, I often cook and bake with Maker's Mark.

Nutrition