Say hello to summer with my homemade spicy Peach BBQ Sauce.
Sweet, tangy and little bit smoky, this rich and thick peach bbq sauce is easy to make yourself at home.
Summer is all about barbecues and grilling outdoors, and this simple recipe uses the flavour of gorgeous fresh peaches to make a deliciously spicy peach barbecue sauce to serve along whatever protein you have going on the grill.
Sweet and spicy sauces like this are great to serve alongside things like grilled chicken, pork or lamb.
It also works well as a glaze too for wings or ribs.
Table of Contents
Why you will love this peach bbq sauce
- Easy to make.
- The ability to adjust the level of spice to suit.
What you need to make peach bbq sauce
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- fresh ripe peaches
- passata - a thick tomato puree (not tomato paste), basically like canned tomatoes that have already been pureed up.
- worcestershire sauce
- brown sugar
- onion
- fresh garlic
- olive oil
- ground ginger
- sweet paprika
- tabasco sauce - red pepper sauce
- dijon mustard
- apple cider vinegar
- salt
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make peach bbq sauce
- In a large saucepan, heat olive oil and fry onion over medium heat until soft.
- Then add crushed garlic.
- Add chopped peaches, passata, along with other remaining ingredients (except salt) and mix to combine.
- Bring to the boil and simmer over low heat for 15 - 20 minutes.
- Remove the saucepan from the heat.
- Puree the mixture using an immersion blender (stick blender) then add salt to taste.
Top tips
- Look for ripe peaches for this recipe.
- The sauce may start to spit (particularly towards the end of the cooking time as it thickens) so you may need to cover it with a lid, but you don't want it to be tight fitting. You still need the steam to escape because we are reducing this down, so prop the lid ajar with a spoon or something similar.
- When it comes to getting the consistency of the sauce that you want, remember that the more you reduce it the thicker it will get. Also it will thicken slightly on cooling.
- If you don't have an immersion blender there are still some options to give you a smoother sauce.
- Allow the sauce to cool slightly, then pour the sauce into a standard blender or food processor and give it a whiz up.
- Use a potato masher to break up any remaining chunks of peach - sauce will still be a bit chunky though.
- I usually also recommend the option of passing fruit sauces through a sieve if you aren't able to blend them, but the pieces of onion as well as the garlic in this recipe means that wouldn't really work.
- This sauce recipe includes 2 teaspoons of tabasco - this is the ingredient that adds that little kick of heat - you can always increase (or decrease) the spiciness from there.
Storage
This sauce will keep in an airtight container in the fridge for up to a month.
Other recipes you may enjoy
Frozen Peach Sorbet - make a batch of my easy 3 ingredient peach sorbet that tastes like summer in a bowl, and best of all no need for an ice cream maker!
Peach Blueberry Crumble - rich, warm slices of fresh peaches mixed with little pops of blueberries and a crumbly biscuit topping.
📖 Recipe
Peach BBQ Sauce (With Video)
Peach BBQ Sauce is sweet, tangy and little bit smoky. Using fresh peaches, this easy homemade peach sauce has a little kick of heat and is perfect for a summer barbecue.
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Serving:
Calories: 55kcal
Ingredients
- 1 tablespoon olive oil
- 1 brown onion finely chopped
- 3 garlic cloves crushed
- 600 g fresh peaches peeled and chopped (approximately 6 peaches)
- 400 g tomato passata
- ½ cup apple cider vinegar
- 100 g light brown sugar
- 2 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 2 teaspoon ground ginger
- 2 teaspoon sweet paprika
- 2 teaspoon tabasco sauce
- 1 teaspoon fine salt
Watch me make this recipe
Instructions
- In a large saucepan, fry onion over medium heat until soft. Then add crushed garlic and fry for a further 30 seconds.1 tablespoon olive oil1 brown onion3 garlic cloves
- Add tomato passata, chopped peaches, along with other remaining ingredients (except salt) and mix well to combine.600 g fresh peaches400 g tomato passata½ cup apple cider vinegar100 g light brown sugar2 tablespoon worcestershire sauce1 tablespoon dijon mustard2 teaspoon ground ginger2 teaspoon sweet paprika2 teaspoon tabasco sauce
- Bring to the boil and simmer over low heat for 15 - 20 minutes until thickened.
- Remove the saucepan from the heat, then puree the mixture using an immersion blender (stick blender) then add salt to taste.1 teaspoon fine salt
Notes
- Look for ripe peaches for this recipe.
- The sauce may start to spit (particularly towards the end of the cooking time as it thickens) so you may need to cover it, but you don't want it to be a tight-fitting lid. We are reducing the sauce, so prop the lid ajar with a spoon or something similar.
- When it comes to getting the consistency of the sauce that you want, remember that the more you reduce it the thicker it will get. Also, it will thicken slightly on cooling.
- If you don't have an immersion blender there are still some options to give you a smoother sauce.
- Allow the sauce to cool slightly, then pour the sauce into a standard blender or food processor to blend, or use a potato masher to break up any remaining chunks of peach - this means the sauce will be a bit more chunky though.
- Passing the sauce through a sieve won't really work for this recipe because of the pieces of onion and garlic.
- Tabasco is the ingredient in this sauce that adds that little kick of heat - you can always increase it from 2 teaspoons if you like.
- *Please note that nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*
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