Quite awhile ago, I posted my Just Peachy BBQ sauce that I used to make in large batches and can using a water bath canning method. (See National Center for Home Food Preservation for more information on safe canning measures.) It was so nice to have ready-made BBQ sauce in the pantry ready to go at a moment’s notice for an easy weeknight meal.
In case you haven’t heard this by now, nightshades are no-no on AIP, so I’ve reworked the recipe to be nightshade free and also free of coconut sugar (for the SCD and GAPS crowd).
Even my non-AIP husband loved the BBQ sauce. I like to brush it on turkey legs or any bone-in skin-on chicken toward the end of grilling. It’s also wonderful served as a condiment for chicken fingers, slathered on burgers, or as a sauce for pizza.
Shared on Allergy Free Thursday and Paleo AIP Recipe Roundtable.
- 1 onion, coarsely chopped
- 2 tablespoons + ½ cup extra virgin olive oil (divided)
- 1½ cups unsweetened apple butter (I use Kimes brand)
- ⅓ cup apple cider vinegar
- 3 tablespoons coconut aminos
- 1 tablespoon lemon juice
- ¾ cup water
- ¼ cup maple syrup or honey
- ½ teaspoon garlic powder
- 1¼ teaspoons smoked salt
- 4 peaches, peeled and chopped (approx. 4-5 cups)
- In a mini food processor, pulse the onion several times until it is very fine, but not pureed.
- Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and the onion. Salute for a few minutes.
- Add rest of ingredients except peaches and whisk together to mix thoroughly.
- Bring to a boil, then turn down the heat to a simmer. Cook the sauce at a low boil for 20 minutes.
- Meanwhile, puree peaches in the mini food processor (or blender). Add pureed peaches to the sauce and stir well.
- Continue to cook for about 10 more minutes.
- Fill glass jars with BBQ sauce and allow to completely cool before capping. Store in fridge.
