Just Peachy BBQ Sauce – AIP version (AIP, Paleo, GAPS, SCD)

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Last Updated on March 30, 2023

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).

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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.

Just Peachy BBQ Sauce – AIP version (AIP, Paleo, GAPS, SCD)

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• Author: Jen/ My BIG FAT Grain Free Life
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 3 pints 1x
• Category: Condiments, AIP

Ingredients

Units USM Scale 1x2x3x

• 1 onion, coarsely chopped
• 2 tablespoons + 1/2 cup extra virgin olive oil (divided)
• 1 1/2 cups unsweetened apple butter (I use Kimes brand)
• 1/3 cup apple cider vinegar
• 3 tablespoons coconut aminos
• 1 tablespoon lemon juice
• 3/4 cup water
• 1/4 cup maple syrup or honey
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoons smoked salt
• 4 peaches, peeled and chopped (approx. 4–5 cups)

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Instructions

1. In a mini food processor, pulse the onion several times until it is very fine, but not pureed.
2. Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and the onion. Salute for a few minutes.
3. Add rest of ingredients except peaches and whisk together to mix thoroughly.
4. Bring to a boil, then turn down the heat to a simmer. Cook the sauce at a low boil for 20 minutes.
5. Meanwhile, puree peaches in the mini food processor (or blender). Add pureed peaches to the sauce and stir well.
6. Continue to cook for about 10 more minutes.
7. Fill glass jars with BBQ sauce and allow to completely cool before capping. Store in fridge.