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Peach Bourbon BBQ Sauce



4 lb: peaches
¼ cup: fresh lemon juice
½ cup: canola oil
1: sweet onion, coarsely chopped
6 cloves: garlic, chopped
1½ cups: dark brown sugar
1 cup: apple cider vinegar
½ cup: bourbon or water
1 cup: Worcestershire sauce
¼ cup: tomato paste
2 tbsp: ginger, grated
2 tbsp: chili powder
salt & pepper to taste


1. Bring a large pot of water to a boil. Place peaches in the boiling water, 4-5 at a time, for 45 seconds. Remove the peaches from the boiling water and place in an ice bath to chill. Remove from the ice bath and gently remove the skins. Slice the peaches in halves, removing the pit. Pour the lemon juice over the peaches and stir to coat.

2. In a large saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, sugar, vinegar and bourbon. Bring to a boil over high heat, reduce heat to medium and simmer, uncovered, stirring occasionally until the peaches and onion are very tender, about 30 minutes. Let cool.

3. Working in batches, transfer the peach mixture to a blender and puree until smooth. Pour into a clean saucepan. Add the Worcestershire, tomato paste, ginger and chili powder. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, stirring often until hot, about 10 minutes. Season with salt and pepper.

Ladle the sauce into jars. The sauce should last up to 2 weeks.