Peach Barbecue Sauce is a smoky, savory sauce that’s perfect for grilling or smoking ribs, chicken or pork. It is just sweet enough, thanks to the peaches, without being overly sweet – and it has a nice kick from the jalapeño brine.
How To Make Peach Barbecue Sauce
Making this barbecue sauce is relatively easy. The first thing I like to do is to puree the stone fruit so I can have all of my ingredients in place and ready to start making it.
I drizzle some olive oil in a large sauce pan and throw in the onion and garlic, sprinkle with salt and saute until fragrant.
At that point you can add the rest of the ingredients and bring to a soft boil, then reduce the heat to low and simmer for about 10-15 minutes, until the sauce coats the back of a spoon.
How To Store Peach Barbecue Sauce
I like to store my sauces, marinades, etc. in Ball canning jars for up to about a week. I have always loved their different colors, like this Rose.
You can use their traditional regular 2-piece lids for the jars, OR you can use these lids, which are my favorite because of ease of use. These are fantastic because they aren’t metal, which means they don’t rust, and you’re only dealing with one piece instead of two.
They’re so much easier to manipulate.
I used to deal with gunk building up on the inside of the metal lids, and rusting. I would always end up transferring the food to another type of container or use it up really fast because the gunk around the lid/rusting combo didn’t look safe. The new (ish) lids are an absolute God send.
I also like to use swing top glass bottles, depending on the recipe, and you’ll see those below (with a link).
If you know anything about peaches, you know that they don’t last a long time. You usually have about 3-4 days until they go bad. So, after finishing the barbecue sauce, I made some infused vodka with the rest of the peaches.
Curious about how to make the vodka?
I added one part peaches to 4 parts vodka. As long as the peaches are covered and are not exposed to air, leave it in the pantry in a dark spot for 2-6 weeks.
The only thing that’s required is a good shake once a day. That will move things around and make sure everything is infused thoroughly, but other than that leave it alone. After a few weeks, pour it through a fine strainer and into a bottle(s), then toss it in the freezer.
Voilà – you’ve made peach vodka.
This Peach Barbecue sauce has now been slathered on chicken, brushed on cubed sweet potatoes, and poured over meatballs. It has just the right amount of sweetness without being overly sweet.
If you like my swing top bottles, go here to get them. They’re a great size, reusable and leak-proof.
It can definitely take the place of a typical store bought barbecue sauce, both in taste and texture. In my opinion, it rivals even some of the best barbecue sauces.
If you like your sauce on the fiery side, increase the hot sauce in the recipe a little at a time and keep tasting it each time it’s increased until it’s as hot as you want it. It will get there.
Here’s your printable –
Peach Barbecue Sauce
A smoky, tangy barbecue sauce with a touch of sweetness from fresh summertime stone fruit.
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 1 tsp dry mustard
- 1 cup tomato sauce
- 1/2 cup fresh peaches (pureed)
- 1 tsp kosher or sea salt
- 1 tbs. Moore's marinade
- 1 tbsp liquid smoke - hickory
- 6 shakes Crystal hot sauce*
- 1 tbsp umami seasoning
- 1 tbsp jalapeno brine
- 1 tbsp white vinegar
Instructions
- Bring olive oil over medium heat and add onion and garlic.
- When onions and garlic are fragrant add remaining ingredients, whisking to combine.
- Reduce heat to low, cover and simmer for 12-15 minutes, until the sauce coats the back of the spoon.
- Store in refrigerator for up to a week.
Notes
*If you are sensitive to heat start with 3 "shakes" of hot sauce, then taste and adjust accordingly.
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