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Peach Bourbon Barbecue Sauce

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This thick and tangy Peach Bourbon Barbecue Sauce gets it’s sweetness from ripe peaches, it’s tang from bourbon, and a bit of heat from chili powder to create an amazing absolutely sauce! You will be happily pouring this sauce over your chicken, fish, and pork before it hits the grill, and dipping your perfectly cooked steaks into it as well…..

This thick and tangy Peach Bourbon Barbecue Sauce gets it's sweetness from ripe peaches and it's tang from bourbon to create an amazing absolutely sauce! © COOKING WITH CURLS

The one thing you won’t have to do is wait until peaches are in season to make this yummy Peach Bourbon Barbecue Sauce, you can use frozen peaches during the off season! They are picked and frozen when they are perfectly ripened so the flavor is not compromised.

Chicken thighs grilled to perfection and coated with Peach Bourbon Barbecue Sauce © COOKING WITH CURLS

I served my Barbecue Chicken Thighs with Mediterranean Pasta Salad.

How to make Peach Bourbon Barbecue Sauce:

Heat oil in a medium sauce pan over medium heat. Add the onion and cook until softened and golden brown…..

Saute the onions until softened © COOKING WITH CURLS

Add the garlic and cook until fragrant, about one minute. Stir in the chili powder and cook for an additional minute or two…..

Add the chili powder and garlic to the pan © COOKING WITH CURLS

Remove from heat and add the bourbon…..

Add the bourbon to the pan © COOKING WITH CURLS

Do not stand directly above the pan or breathe in while adding the bourbon!! 😉

Stir in the ketchup, molasses, brown sugar, vinegar, and Worcestershire sauce…..

Add the ketchup to the pan © COOKING WITH CURLS

Return to heat and stir until thoroughly combined. Pour in the peaches and stir to combine…..

Add the chopped peaches to the sauce © COOKING WITH CURLS

Bring to a boil, then reduce heat to LOW and simmer for 20 minutes until thickened. Remove from heat and puree with an immersion blender to break up the peaches and onions…..

Puree the barbecue sauce with a blender © COOKING WITH CURLS

Allow sauce to cool before pouring into a glass jar or storage container…..

Your summer barbecue just got a boost with the additional of this delicious Peach Bourbon Barbecue Sauce! © COOKING WITH CURLS

Store in the refrigerator for up to 3 weeks, assuming it lasts that long!

Notes:

  • For a spicier sauce, add additional chili powder.
  • I use natural ketchup that does not contain high-fructose corn syrup.
  • For a perfectly smooth sauce, carefully pour into a blender and puree until smooth.
  • Check the sauce for sweetness and spiciness before you blend. Not all peaches are sweet, and everyone has a different spice tolerance.
  • I used Four Roses Bourbon® because it is not as intense as Jack Daniels® or Maker’s Mark®. Use whichever one you prefer.

Some other Barbecue Sauces for you to try:

Now go fire up the grill!

Enjoy!!

This thick and tangy Peach Bourbon Barbecue Sauce gets it's sweetness from ripe peaches and it's tang from bourbon to create an amazing absolutely sauce! © COOKING WITH CURLS

Peach Bourbon Barbecue Sauce

This thick and tangy Peach Bourbon Barbecue Sauce gets it's sweetness from ripe peaches, it's tang from bourbon, and a bit of heat from chili powder to create an amazing absolutely sauce!
4.70 from 10 votes
Print Rate
Course: Condiment
Cuisine: American
Keyword: grill, barbecue, bourbon, peaches
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 Servings
Calories: 86kcal
Author: Lisa Johnson

Ingredients

  • 1 Tablespoon olive oil
  • ½ cup yellow onion (minced)
  • 1 large clove garlic (pressed or finely minced)
  • ½ teaspoon chipotle powder (or regular chili powder)
  • ½ cup bourbon (I used Four Roses)
  • ½ cup ketchup
  • ¼ cup molasses
  • ¼ cup brown sugar (lightly packed)
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon apple cider vinegar
  • 1 ½ cups ripe peaches (chopped)

Instructions

  • Heat oil in a medium sauce pan over medium heat. Add the onion and cook until softened and golden brown.
  • Add the garlic and cook until fragrant, about one minute. Stir in the chili powder and cook for an additional minute or two.
  • Remove from heat and add the bourbon. (Do not stand directly above the pan or breathe in while adding the bourbon!!)
  • Stir in the ketchup, molasses, brown sugar, vinegar, and Worcestershire sauce.
  • Return to heat and stir until thoroughly combined. Pour in the peaches and stir to combine.
  • Bring to a boil, then reduce heat to LOW and simmer for 20 minutes until thickened. Remove from heat and puree with an immersion blender to break up the peaches and onions.
  • Allow sauce to cool before pouring into a glass jar or storage container. Store in the refrigerator for up to 3 weeks, assuming it lasts that long!

Notes

  • For a spicier sauce, add additional chili powder.
  • I use natural ketchup that does not contain high-fructose corn syrup.
  • For a perfectly smooth sauce, carefully pour into a blender and puree until smooth.
  • Check the sauce for sweetness and spiciness before you blend. Not all peaches are sweet, and everyone has a different spice tolerance.

Nutrition

Calories: 86kcal | Carbohydrates: 13g | Fat: 1g | Sodium: 110mg | Potassium: 161mg | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 1.1mg | Calcium: 23mg | Iron: 0.5mg

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2 Comments

    1. I would assume so, Kathy. I have not personally tried canned, but I cannot think of a reason why they would not work. Let us know how it turns out if you try them!

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