Peach BBQ Sauce

Wholesome Cove

This peach BBQ sauce recipe leans on fresh, ripe peaches simmered down with molasses, smoked paprika, and a splash of apple cider vinegar until the whole pot turns glossy and thick enough to cling to the back of a spoon.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Sauce

Cuisine American

Servings servings

Calories 45 kcal

Equipment

Medium saucepan - heavy-bottomed to prevent scorching
Immersion blender - for blending right in the pot
Wooden spoon - for stirring and scraping the bottom
Silicone spatula - for pushing sauce off the sides
Measuring cups and spoons - for accuracy
Fine-mesh strainer - (optional) for an ultra-smooth finish
Glass storage jars - for keeping the finished sauce

Ingredients

4 cups fresh peaches - 680g, about 5 to 6 medium peaches, peeled and diced
1/2 cup ketchup - 120 ml, for tomato body and tang
1/4 cup apple cider vinegar - 60 ml, for brightness and balance
1/3 cup light brown sugar - 70 g packed, for caramel sweetness
2 tablespoons molasses - 30 ml, for deep, dark richness
2 tablespoons Worcestershire sauce - 30 ml, for savory umami depth
1 tablespoon Dijon mustard - 15 ml, for a subtle sharp edge
2 cloves garlic - minced
1/2 teaspoon onion powder
1 teaspoon smoked paprika - the key to that grilled, smoky note
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper - optional for heat
2 tablespoons bourbon - 30 ml, optional for smoky warmth

Instructions

Peel the peaches by scoring a small X on the bottom of each, dropping them into boiling water for 30 to 40 seconds, then transferring to an ice bath. The skins will slip off easily.
Cut each peach in half, remove the pit, and dice the flesh into rough 1/2-inch pieces. Measure out 4 cups (680 g) of diced peaches.
Add the diced peaches to your medium saucepan along with the ketchup, apple cider vinegar, brown sugar, and molasses. Stir in the Worcestershire sauce and Dijon mustard until everything is combined.
Add the minced garlic, onion powder, smoked paprika, salt, black pepper, and cayenne if using.
Set the pan over medium heat and bring the mixture to a gentle bubble, stirring often. Once it starts bubbling, lower the heat to medium-low and let it simmer uncovered for 20 to 25 minutes, stirring every few minutes and scraping the bottom so the sugars do not stick or scorch.
If using bourbon, stir it in during the last 5 minutes of simmering. Let it cook so the alcohol mellows and leaves behind a warm, oaky background note.
Remove the pan from the heat and let it cool for about 5 minutes so it splatters less. Use an immersion blender to purée the sauce directly in the pot until it reaches your preferred texture.
For a silky, restaurant-style finish, pass the blended sauce through a fine mesh strainer.
Taste the sauce and adjust. Add a pinch of salt for savoriness, a splash of vinegar for tang, or a little brown sugar for sweetness. If it is thicker than you like, whisk in a tablespoon of water at a time until it loosens.
Cool completely, then transfer to clean glass jars and refrigerate.

Notes

Use ripe, fragrant peaches. Underripe fruit is tart and starchy, which throws off the sweet-tangy balance. A ripe peach should give slightly when pressed and smell floral at the stem.
Do not rush the reduction. The single biggest mistake is blending too early. Let the liquid cook off first so you end up with sauce, not peach soup.
Stir often near the end. As the sugars concentrate, the bottom scorches quickly. A wooden spoon dragged across the base every couple of minutes prevents bitter burnt spots.
Taste before you blend and after. Flavors concentrate as the sauce cooks, so what tastes balanced early can taste too sweet later. Adjust vinegar and salt at the end.
Control the texture with the strainer. Straining gives a glossy commercial finish, while skipping it keeps more body for coating ribs and pulled meat.
Let it rest overnight. The flavors meld and deepen after a night in the fridge, so it tastes even better the next day.
Add heat gradually. Cayenne is easy to overdo. Start with a pinch, and remember the heat builds as the sauce sits.
Frozen peaches work well. Frozen peaches break down faster and need a couple fewer minutes of simmering, so keep an eye on the pot if you go that route.
Storage: Store in an airtight glass jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Freeze in an ice cube tray for easy portioning.
Canning note: This recipe is written for fridge and freezer storage. Water-bath canning requires tested acidity levels, so do not can it without a verified canning recipe.

Nutrition

Serving: 2tablespoonsCalories: 45kcalCarbohydrates: 11gProtein: 0.3gSodium: 135mgSugar: 9gVitamin C: 4mg

Keyword fruit bbq sauce, grilling sauce, homemade barbecue sauce, peach bbq sauce, peach recipe