Go Back

Peach Barbecue Sauce


  • For the Peach Barbecue Sauce:
  • 2 pounds peaches
  • 3 tablespoons olive oil
  • 1 yellow onion diced
  • 6 cloves garlic
  • 1/2 cup apple cider vinegar
  • 1/4 cup bourbon
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon salt
  • 1/2 cup Worcestershire
  • 2 tablespoons chili powder
  • 1/4 cup brown sugar
  • 1 cup ketchup


  • Lightly score the bottom of each peach with an X.
  • In large pot of boiling water, blanch the peaches for 2-3 minutes, working in batches of 3-4 peaches at a time.
  • Transfer to a pot of ice water to stop the cooking, and then peel the skins off.
  • Remove pit and then dice peaches.
  • In large saucepan, heat olive oil over medium-high heat and cook onion until soft, about 5-7 minutes.
  • Add garlic and cook another minute.
  • Stir in peaches, apple cider vinegar, bourbon, dijon, and salt.
  • Reduce heat to medium and cook mixture for 30 minutes.
  • Puree the mixture, and add back to the saucepan.
  • Add Worcestershire, chili powder, brown sugar, and ketchup.
  • Simmer for 10 minutes.
  • Store in an airtight container for up to 2 weeks.
  • Use on chicken, shrimp, veggies, ribs, pork chops, or anything else you please!