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peach sauce in a white bowl on a plate decorated with parsley.
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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.
Course Sauce/Condiment
Cuisine Modern Australian
Total Time 35 minutes
Servings 20
Calories 55kcal
Author Lee-Ann Grace

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
Metric - US customary

Instructions

  • In a large saucepan, fry onion over medium heat until soft. Then add crushed garlic and fry for a further 30 seconds.
    1 tbsp olive oil, 1 brown onion, 3 garlic cloves
  • Add tomato passata, chopped peaches, along with other remaining ingredients (except salt) and mix well to combine.
    600 g fresh peaches, 400 g tomato passata, ½ cup apple cider vinegar, 100 g light brown sugar, 2 tbsp worcestershire sauce, 1 tbsp dijon mustard, 2 tsp ground ginger, 2 tsp sweet paprika, 2 tsp 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 tsp fine salt

Video

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*

Nutrition

Calories: 55kcal