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Tangy Peach Barbecue Sauce

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Tangy peach barbecue sauce makes your favourite grilled foods taste better. This easy homemade sauce beats store bought sauce any day.

Tangy peach barbecue sauce

When in-season peaches arrive in the stores and markets near me I have mixed feelings. Nothing beats biting into a fresh juicy peach but that annual pleasure signals that we’re on the back end of summer.

“Local” peaches for me, since I live in southern New Brunswick, mean Ontario peaches and they’re always good.

Mostly we eat them as a snack but by the time we’re onto our second basket I start to cook and bake with them. My favourite savoury way to eat peaches is in this tangy peach barbecue sauce. The peach flavour is unmistakable. If you like your barbecue sauce spicy this recipe can handle a lot of heat.

Another family favourite barbecue sauce recipe on this website is my Uncle George’s Beer Barbecue Sauce. Beer is big in my family (my dad was a brew master) and it’s fun to make this recipe with different kinds of beer.

How to skin peaches:

Cut an “X” in the bottom of each peach. Bring a pot of water to the boil and drop the peaches in for about 30 seconds. Remove with a slotted spoon and slide off the skins (I wear rubber gloves for this so I don’t burn my hands). Slice the peaches off the pit.

Tangy Peach Barbecue Sauce

Recipe by Bridget OlandCourse: MainDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Tangy peach barbecue sauce makes your favourite grilled foods taste better. This easy homemade sauce beats store bought sauce any day.

Ingredients

  • 1 onion, minced

  • 1 clove garlic, minced

  • ¼ cup apple cider vinegar

  • 3 Tbsp. Dijon mustard

  • 1/3 cup molasses or maple syrup

  • ½ cup canned crushed tomatoes (or ketchup)

  • ½ Tbsp. Worcestershire sauce

  • 1 tsp. chili powder

  • 3 peaches, peeled and mashed

  • 1 bay leaf

  • Tabasco sauce to taste (optional)

Directions

  • Saute onion and garlic in 1 Tbsp. oil until onion is soft.
  • Add remaining ingredients and simmer 15-20 minutes.
  • Puree with an immersion blender.
  • Will last three weeks in the fridge.
 

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