Peach BBQ Sauce with Bourbon is sweet and tangy, flavored with jalapeno pepper and sweet onion. This sauce is great slathered on chicken, pork chops, ribs, or even grilled salmon.
Barbecue is a religion in the South. We take it seriously, and it’s a noun, not a verb. You cook barbecue, you don’t barbecue. And on that barbecue that you cook, you need a good sauce.
We like a thick, somewhat sweet sauce with a bite to it, so this Peach BBQ Sauce is perfect.
How to make peach bbq sauce
Now, beins as (that’s Southern for since—why use one word if you can use two) it’s summertime and the peaches are ripe, abundant, and amazing, I thought a twist on barbecue sauce was in order.
I’ve had peach barbecue sauce before, but it can quickly get too sweet, so adding some heat and layers of flavor is the trick, which can be accomplished with peppers and bourbon.
- Puree the peaches.
- Place onion, jalapeno, and garlic in a saucepan and then add pureed peaches and remaining ingredients.
- Simmer about 30 minutes.
The sauce keeps well in the refrigerator for a couple of weeks.
And please follow us on social media:
Peach Barbecue Sauce
- 4 large peaches, (enough to make 2 cups pureed)
- 1 cup chopped Vidalia onion
- 2 finely chopped jalapeno peppers, (remove seeds unless you want a lot of heat)
- 2 cloves finely minced garlic
- 1 tablespoon olive oil
- 1 cup ketchup
- ⅓ cup apple cider vinegar
- ¼ cup good quality bourbon
- 2 tablespoons Dijon mustard
- ¼ cup molasses
- 1 cup dark brown sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons Worcestershire sauce
- ½ teaspoon chili powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon dry mustard
- ½ teaspoon kosher salt
- freshly ground black pepper
- Peel and coarsely chop peaches then puree in a blender.
- In large heavy saucepan, saute onion, jalapeno, and garlic in olive oil until softened. Add peach puree and remaining ingredients. Stir until well mixed and bring to a boil.
- Turn down to simmer and cook uncovered, stirring occasionally, for about 30 minutes.
Update Notes: This post was originally published August 7, 2014, and on June 17, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.