Peach Barbecue Sauce with Chipotle and Whiskey [Recipe]

Peaches have a wonderful natural sweetness that make a great base for this delicious peach barbecue sauce recipe. Making your own barbecue sauce (BBQ) with fresh fruit is a fine alternative to using store-bought sauce, which is often full of high fructose corn syrup.

About this Peach Barbecue Sauce Recipe (BBQ)

Rating: 4.5/5Serves: 2 Cups SauceDifficulty: MediumApprox. Cost: $21.00
Prep Time: 20 MinutesCook Time: 1 hour, 25 minutesTotal Time: 1 hour, 45 minutes

In this peach barbecue sauce recipe, the addition of smoked chipotle peppers lends a subtle spice to the sauce that contrasts perfectly with the sweet peaches. The apple cider vinegar adds a delightful tang to cut through the sweetness while a shot of whiskey gives it a wonderful oaky finish.

Slowly roasting the peaches gently caramelizes the sugars, developing dark notes of bold flavors with nuanced layers of roasted sweetness. The roasted peaches coming together with chipotle, vinegar, whiskey and a handful of herbs and spices creates a mouthwateringly delicious sauce that’s tangy, sweet, smoky and spicy all at once.

Making homemade barbecue sauce can take time, but when you taste this incredible roasted peach barbecue sauce it’ll be worth it. Try slathering this barbecue sauce on a slow-roasted head of cabbage, pour it into a pot of baked beans, toss it with crispy fried tofu, spread it on your favorite veggie burger or pencil it in wherever else you would normally use a bottle of barbecue sauce.

This sauce will keep for about a week in the refrigerator, but it can also be frozen for up to six months.

This sauce is much better if made the day before. Letting it sit overnight to allow all the flavors to blend together and develop will make it much tastier.


Ingredients

  • 4 fresh peaches, pitted and diced into large pieces
  • 3 tablespoons olive oil
  • 4 ounces (115 grams) butter
  • 1 large white onion, diced
  • 6 cloves of garlic, whole
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 teaspoons paprika
  • ½ teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 tablespoons whiskey
  • 2 chipotle peppers in adobo sauce, whole
  • 3 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons brown sugar
  • 1/4 (60 ml) cup apple cider vinegar
  • 1/2 (120 ml) cup water
  • 8 sprigs fresh thyme, tied up with a little twine
  • 1 bay leaf

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the peaches with the olive oil. Place the peaches on a sheet tray lined with foil and roast in the oven for 20 minutes.
  3. Heat the butter over medium heat in a large pot. Add the onions, garlic and spices and sauté for 5 minutes.
  4. Add the whiskey and cook for 2 minutes to allow the alcohol to burn off.
  5. Stir in the tomato paste and chipotles in adobo, cook for 2 minutes to caramelize the tomato.
  6. Remove the peaches from the oven and add to the pot. Be sure to get any residual peach juice off of the bottom of the sheet tray.
  7. Add the mustard, Worcestershire, sugar, vinegar, water, thyme and bay leaf.
  8. Bring the sauce to a boil then simmer for 30 minutes. Remove the thyme and bay leaf.
  9. Remove the sauce from the heat and blend until smooth in a blender or food processor, you may need to work in batches.
  10. Return the sauce to the pot and cook for another 15 minutes or until it reaches a thick, barbecue sauce consistency.
  11. Taste the sauce and adjust seasoning if necessary. Store in the refrigerator for up to a week.

Image: Manfred Steger

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