Sweet Peach Barbecue Sauce for Chicken Pork Shrimp Fish
Elevate your summer barbecues with this tantalizing Sweet Peach Barbecue Sauce, a versatile recipe perfectly crafted for chicken, pork, shrimp, or fish. Bursting with the natural sweetness of fresh, ripe peaches, this sauce combines tangy apple cider vinegar, smoky paprika, rich honey, and a touch of Dijon mustard to create a beautifully balanced flavor profile. Whether slathered onto grilled meats or served as a dipping sauce, this easy-to-make BBQ creation is ready in just 35 minutes and adds a burst of fruity, smoky goodness to any dish. Perfect for summer gatherings or weeknight meals, this peach-infused barbecue sauce will quickly become a staple in your recipe collection.
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Recipe Information
Ingredients
- 2 cups Fresh peaches (peeled, pitted, and diced)
- 1 cup Ketchup
- 0.25 cup Apple cider vinegar
- 0.5 cup Brown sugar
- 0.25 cup Honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Water
Instructions
In a medium saucepan over medium heat, combine the peeled, pitted, and diced peaches with the water.
Cook for 5-7 minutes, stirring occasionally, until the peaches soften and begin to break down.
Using an immersion blender or transferring the mixture to a blender (carefully, as it’s hot), puree the peaches until smooth.
Return the peach puree to the saucepan and add the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and ground black pepper.
Stir the mixture thoroughly to combine all the ingredients.
Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and let it cook, uncovered, for 15-20 minutes. Stir occasionally to prevent sticking.
Taste the sauce and adjust the seasoning if necessary by adding more salt or black pepper.
Remove the sauce from the heat and allow it to cool slightly.
For a smoother finish, you can strain the sauce through a sieve to remove any remaining bits, though this step is optional.
Once cooled, store the barbecue sauce in an airtight jar or container and refrigerate. The sauce will keep for up to 1 week.
Brush the sauce generously over grilled, roasted, or baked chicken, pork, shrimp, or fish during the last few minutes of cooking, or serve it as a dipping sauce.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 206.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
