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Peach Barbecue Sauce Recipe – A Summertime Favorite

When the peaches arrive we are so excited to eat them fresh, make peach cobbler, and add them as a topping to breakfast and dessert. However, when you find yourself with a few extra this year, consider making this ‘out of this world’ barbecue sauce.

Peach Barbecue Sauce

Our peaches arrived from Georgia this week during a Peach Tour.

The sweetness of this sauce, layered on top of pork chops or chicken breast that have been seasoned with a dry rub, has become one of the all time favorites around our house.  Every summer when the peaches begin to ripen, it quickly becomes the most requested barbecue sauce by all members of the family.

But don’t let it be limited to meat on the grill. You can use this sauce on top of a thin slice of cream cheese on a cracker, or even mix it in a bar of cream cheese for a special spread or dip.  The opportunities are endless when the flavor is this good.

Click below to see additional Peach Recipes:

Peach Habanero Salsa Recipe

Sugar Free Peach Crisp Recipe – No Peeling Required

Peach Preserve Recipe

Peach Barbecue Sauce Recipe

Peach Barbecue Sauce

We didn’t have any red onions so today, I substituted a sweet onion and it worked out great.

Peach Barbecue Sauce

Diced peaches and tomatoes added to the pan, ready to be reduced.

Peach Barbecue Sauce

Waiting for the sauce to reduce in half.

Peach Barbecue Sauce

Be careful when blending hot liquids – never fill the container over half full.

2 tablespoons olive oil
1 small red onion, peeled, sliced thin
3 peaches, pitted, cut into medium sized chunks
2 tablespoons peeled and minced fresh ginger
2 medium ripe tomatoes, cut into medium sized chunks
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup brown sugar
1 teaspoon ground allspice
Salt and black pepper to taste

1. In a large skillet over medium-high heat, heat the oil until hot, but before it begins to smoke.

2. Add the onions and cook, stirring occasionally, until golden brown (about 5-10 minutes).

3. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes.

4. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper to taste.

5. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20-30 minutes. Taste and adjust for the seasoning as needed.

6. Transfer the sauce to a blender or food processor, filling the container no more than half full. Puree until smooth.


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Mary and Jim

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