Peach Barbecue Sauce Recipe
Our Southern peach barbecue sauce is made with fresh peaches, and a base of tomato, vinegar, brown sugar, molasses, garlic, onion and various seasonings. Perfect for grilled chicken, pork, and ribs!
Servings: 6 cups
Calories: 278kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 4 peaches fresh, peeled, pitted, and chopped
- 1 cup ketchup
- 6 ounces tomato paste
- 1 cup water
- ¼ cup red wine vinegar
- ¼ cup molasses
- ¼ cup honey
- ¼ cup light brown sugar packed
- 3 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon Diamond Crystal kosher salt
Instructions
- Melt butter in a medium saucepan over medium-low heat heat.
- Add onion and cook until soft, about 3 minutes.
- Add garlic and cook until fragrant, about 2 minutes.
- Add chopped peaches and increase the heat to medium-high. Cook until the peaches are soft, about 5-6 minutes.
- Mix in the ketchup, tomato paste, water, red wine vinegar, molasses, honey, brown sugar, mustard, Worcestershire sauce, black pepper, cayenne pepper, and salt. Slowly bring the mixture to a boil.
- Reduce the heat to medium low and simmer uncovered until thickened, about 20 minutes. Stir the sauce often to prevent sticking and burning.
- If sauce is too thick, add a tablespoon of water as needed to thin it out.
- Use a food processor or blender to puree the sauce to a smooth consistency.
- Pour the sauce into clean jars and allow it to cool to room temperature.
- Store the sauce in the refrigerator, where it will keep for a few weeks.
Nutrition
Calories: 278kcal | Carbohydrates: 61g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 962mg | Potassium: 845mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1127IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 3mg
