I wanted to re-post this BBQ sauce with an update: I made a huge batch of it tonight using mangoes in place of the peaches and it turned out really yummy! I canned it for easy storage in my pantry.
We use this BBQ sauce almost on a weekly basis, as it’s a shoe-in for an easy meal, so I like to keep it on hand.
Whichever fruit you decide to use, it’s imperative that it’s ripe. This will make or break the sauce as the recipe contains no refined sugars and heavily relies on the sweetness of the fruit.
I like to slather this BBQ sauce on chicken thighs and broil them for an easy weeknight meal. Here are a couple of other recipes that utilize this great BBQ sauce: World’s Best Burgers, Smoked BBQ Turkey Legs
I’ve been searching high and low for the perfect BBQ sauce that doesn’t contain refined sugar or high fructose corn syrup, is sweet and tangy, not too tomatoey and satisfies everyone in my family. (not an easy task)
After checking labels, it became clear I would have to make my own.
We’ve been enjoying peaches this season and it came to me, “What about a BBQ sauce that has peaches in it?”
Epiphany!
The recipe below is the result. It comes together quickly, doesn’t have to cook all day, and tastes great – even without the added peaches. Next time around, I’m going to substitute pureed mango or apricot for the peaches. If you try any substitutions, let me know how it goes! I used this BBQ sauce last night in World’s Best Burgers and it was a hit! Post in the comments and tell me your favorite way to use BBQ sauce.
I store unused sauce in a sealed container or mason jar in the fridge for about a week. I made a quadruple batch yesterday and canned it in 20 pint sized jars and can keep it safely in my pantry for ease of use. Follow the directions for water bath canning from a reliable source. In my case, it was my brother Nicky (the motorcycle riding organic gardener) and the National Center for Home Food Preservation.
- 1 onion, peeled and cut into eighths
- 2 tablespoons extra virgin olive oil
- 6 oz. tomato paste
- 3 tablespoons spicy brown mustard
- ⅓ cup apple cider vinegar
- 3 tablespoons coconut aminos
- juice of 1 large lemon
- ½ cup extra virgin olive oil
- ¾ cup water
- ¼ cup honey
- ¼ cup coconut sugar
- ¼ teaspoon garlic powder
- 1 tablespoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups peaches, peeled and coarsely chopped
- Place onion in food processor and pulse several times until it is very fine.
- Heat saucepan over medium heat. Add 2 tablespoons olive oil and then the onion. Saute for a few minutes.
- Add the next 13 ingredients (tomato paste through pepper). Whisk together to mix thoroughly. Bring to a boil, then turn down the heat. Keep the sauce simmering at a low boil and cook for about 20 minutes.
- Meanwhile, puree peaches in food processor or blender. Once 20 minutes is up, add pureed peaches to sauce and whisk.
- Continue to cook for about 5-10 more minutes.
