Zesty Fresh Peach BBQ Sauce

Peach bbq sauce with grilled chicken thighs.

A small batch Peach BBQ Sauce that will rock your barbecue world. Using fresh sweet peaches and an enticing blend of tangy and spicy ingredients, this bbq sauce will elevate the flavor of your next grilled entree.

Course Condiment

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings ounces

Calories 43kcal

Author Lea Ann Brown

Ingredients

2 ½ Pounds Fresh peaches peeled, pitted, fine chopped. About 5 peaches
1 medium Red Bell Pepper About 1 cup, seeded, veins removed and chopped
½ cup Sweet onion 1 medium onion, chopped
1 Tablespoon Garlic fresh, chopped about 4 small cloves
¾ cup Honey
½ cup Apple Cider Vinegar
2 teaspoons Worcestershire Sauce
1 - 2 Jalapeno pepper stems, seeds and veins removed. Chopped.
1 teaspoon Dry mustard
1 teaspoon Kosher salt

Instructions

Peel the peaches. The easiest way to peel fresh peaches is to drop them in simmering water and let them steep for about two minutes. Drain the peaches and them place them in an ice bath: Use a large bowl and add ice cubes. Add enough water to cover the ice cubes and then place the hot peaches in the bowl. The skins will practically fall off the peaches.
Chop vegetables and peaches and place them in a 4 - 6 quart Dutch oven. Add the vinegar, dry mustard, Worcestershire sauce, salt and honey.
Bring to a boil. Reduce heat and simmer on low uncovered, stirring frequently, until mixture thickens to the consistency of a thin commercial barbecue sauce, about 25 minutes.
If desired, puree in batches in a food processor or use an immersion blender to help break down the vegetables and the peaches.

Notes

Tips For Success:

Use a silicone brush to baste this sauce over grilled meats during the last few minutes. Turning and basting a few times. This will allow the sauce to coat the meat, flavor and caramelize as a glaze. Adding the sauce too soon will burn it.
Make Ahead: So many recipes that combine a combination of ingredients like this, are well suited to make the day before using. This allows the flavors to marry and enhance the flavor. Just let the sauce cool and store in the refrigerator until ready to start that grill the next day. I like to use wide mouth canning jars.
This recipe makes about 32 ounces of bbq sauce. Or about 4 half pints. You can easily freeze any unused sauce.
The consistency of this bbq sauce is thick and chunky. I do suggest using an immersion blender to smooth out the texture.

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