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…..
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.
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…..
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.
- 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:
Bourbon & Brown Sugar – I am starting to see a theme here. 😉
Now go fire up the grill!
Enjoy!!
- 1 Tablespoon olive oil
- 1/2 cup yellow onion (minced)
- 1 large clove garlic (pressed or finely minced)
- 1/2 teaspoon chipotle powder (or regular chili powder)
- 1/2 cup bourbon (I used Four Roses)
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar (lightly packed)
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon apple cider vinegar
- 1 1/2 cups ripe peaches (chopped)
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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!
- 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.
This recipe will be partying at these link parties!
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