Peach BBQ Sauce (One-Pan, Ready in 30 Minutes)
This easy homemade Peach BBQ Sauce blends fresh summer peaches with smoked paprika, brown sugar, and apple cider vinegar into a sweet, smoky, tangy barbecue sauce. It comes together in one saucepan in 35 minutes and is perfect on oven baked ribs, grilled chicken, or pulled pork sandwiches.
Servings 16 servings, 2 tablespoons each
Calories 40kcal
Equipment
- medium saucepan
- Immersion blender (or regular blender)
Ingredients
For the Peach Base:
- 2 cups ripe peaches peeled and chopped, about 3 medium peaches
- ½ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons honey
For the Smoky Seasonings:
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper optional
- Pinch of salt
Instructions
- In a medium saucepan, combine the chopped peaches, ketchup, apple cider vinegar, brown sugar, and honey. Stir over medium heat until the mixture begins to simmer.
- Add the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, cayenne (if using), and a pinch of salt. Stir well to incorporate all the ingredients.
- Lower the heat and let the sauce simmer uncovered for 20 to 25 minutes, stirring occasionally, until the peaches are soft and the sauce has thickened slightly.
- Remove the saucepan from the heat and let it cool for a few minutes.
- Blend the sauce using an immersion blender, or transfer it to a blender and purée until smooth. For a chunkier texture, pulse briefly or mash with a spoon.
- Taste and adjust the seasoning if needed. Add more vinegar for tang, sugar for sweetness, or cayenne for heat.
- Cool completely before transferring to a jar or airtight container. Refrigerate for up to 1 week.
Notes
- Fresh peaches: Use ripe yellow peaches for the best color and flavor. To peel them quickly, cut an X in the bottom of each peach, boil for 30 to 60 seconds, then transfer to ice water and slip the skins off. If you're going for a chunky sauce and don't mind the texture, you can leave the skins on.
- You can substitute thawed and drained frozen peaches, or canned peaches in juice (drained well). Canned peaches are sweeter, so start with half the brown sugar.
- Blending safely - Let it cool before you blend. Hot liquid expands fast in a countertop blender and can blow the lid off. I always let the sauce sit for 5 to 10 minutes first, and I vent the lid and cover it with a folded towel. An immersion blender skips this problem entirely.
- Texture: The sauce thickens as it chills, so it should look slightly loose while hot. To thicken further, simmer uncovered for another 5 to 10 minutes.
- Remember it thickens as it chills. The sauce will look a little loose in the pan and set up noticeably in the fridge. If it seems slightly thin when it's hot, that's exactly right.
- Strain through a mesh sieve after blending for an ultra-smooth sauce.
- Heat level: ⅛ teaspoon cayenne gives mild warmth. Use ¼ to ½ teaspoon for a spicy sauce, or add a chopped chipotle in adobo during the simmer for smoky heat.
- Add a splash of bourbon while simmering for a deeper, richer flavor.
- Gluten-free: Check your Worcestershire sauce label. Substitute tamari or coconut aminos if needed.
- Storage: Refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months. I freeze it in ice cube trays for single-use portions.
- Thawing: Thaw overnight in the refrigerator. It may separate slightly, which is normal. Whisk it or give it a quick warm-up in a saucepan and it comes right back together.
Nutrition
Calories: 40kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 96mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg