Peach barbecue sauce is a great way to preserve the last of the season’s fruit for a flavorful sauce.
We’re wrapping up the end of summer here. It’s not just that school started today (because it did) but also that fall produce has been creeping into the farmers markets and our produce delivery box, bit by bit. Pears? Apples? Sure, we’re still getting summer squash too but they will soon disappear in favor of butternut and acorn.
Our growing season (AKA hot-as-hell summers) means that when everyone else is celebrating heirloom tomatoes we only have a few scraggly slicers left to share. Berries are long gone, and we’re just about to say goodbye to the peaches. But at least we can hold onto them a little bit longer by preserving them, right?
A few years ago I was all about making jam, until I realized we don’t eat much jam. Now I turn to the more savory side of canning, and barbecue sauce is a family favorite. This peach barbecue sauce is great because it’s not too spicy for my kids and is just wonderful topped on grilled or baked chicken.
You can process this recipe in a water bath if you’d like to save it for later in the year, but we often use half right away and store the rest in the freezer. I like this option because anyone can do it — no special equipment required! It helps if you have freezer-safe plastic canning jars, but I’ve also successfully frozen sauces into freezer bags. I lay them flat while they freeze and then I can stack them easily once solid!
This peach barbecue sauce recipe is also part of this month’s Progressive Eats. This month is hosted by Ansh Dhar who blogs at Spiceroots. With Summer coming to an end, it’s a great time to use the Summer’s abundant bounty in everyday food. We have some great ideas this month to use all the stone fruit – from BBQ Sauce, to curries, to Duck and of course Desserts.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
- Grilled Peaches, Basil and Honey Appetizerfrom Miss in the Kitchen
- Black Plum, Avocado, and Mozzarella Saladfrom The Wimpy Vegetarian
- Peach Barbecue Saucefrom Stetted
- Lamb and Fresh Plum Taginefrom Spiceroots
- Pan-Seared Duck Breasts with Fresh Plum Sauce (GF)from The Heritage Cook
- Hot Curried Georgia Peachesfrom Never Enough Thyme
- Peach-Bourbon Upside Down Cakefrom Creative Culinary
- Stone Fruit Panzanella Dulce (Dessert Panzanella)from Pastry Chef Online
- Peach Raspberry Galettefrom That Skinny Chic Can Bake
- Yogurt Plum Coffee Cakefrom girlichef
- Gluten-Free Apricot Almond Frangipane Tartfrom Jeanette’s Healthy Living
- Stone Fruit Cobbler from Food Hunter’s Guide
Want to make your sauce spicier or try a different stone fruit? Go for it!
- 2 pounds peaches
- 1 cup diced tomatoes
- 1/4 cup finely diced onion
- 2/3 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1/4 teaspoon ground cloves
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon cayenne pepper
- Bring a large pot of water to a boil. Prepare a small bowl of ice water and set aside. Cut shallow X into bottoms of each peach and place into boiling water for 1 minute. Remove to ice water until cool enough to handle. Gently remove peels and dice peaches.
- In pot over medium-high heat, add peaches and onion. Cook until peaches and tomato have broken down, approximately 5 to 10 minutes. Reduce heat to medium-low. Stir in vinegar, brown sugar, salt, paprika and peppers. Cook 20-30 minutes, until mixture has reduced and sauce is thick.
- Working in batches or using immersion blender, purée sauce until smooth. Pour into jars and store in the refrigerator or process in a water-bath canner for 20 minutes.
- You can also peel the tomatoes using the same method as peeling the peaches, if you wish.
- An earlier version of this recipe appeared in the July-August 2013 issue of Hobby Farms.
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Nutrition Information:Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 32Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 398mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 1g
Looking for more peach recipes? Try these: