Our Southern peach barbecue sauce blends fresh peaches with a classic base of tomato, vinegar, brown sugar, molasses, garlic, onion and seasonings. It’s an excellent sauce for grilled chicken, pork, and ribs. Try it this summer as a glaze or dipping sauce and enjoy the bright peach flavor with smoky barbecue notes.
This homemade peach barbecue sauce balances sweet, fruity peaches with tangy and savory ingredients. The recipe starts with a familiar barbecue base, adds fresh peaches, simmers to develop flavor, and is then pureed for a smooth finish. The result is a versatile sauce that brightens grilled meats and serves well as a glaze or a dipping sauce for nuggets and strips.
Give this peach BBQ sauce a try — it’s simple to make and full of flavor. If you enjoy it, leave a comment to share your results and pass the recipe along to friends and family.
What you’ll love about this recipe
- Perfect Sauce – A well-balanced homemade barbecue sauce ideal for grilling and finishing meats.
- Fresh Fruit – Ripe peaches add natural sweetness and brightness without being cloying.
Ingredients
- Unsalted butter: For sautéing the onion and garlic. If using salted butter, reduce added salt.
- Yellow onion: Adds a sweet, savory base. White onion can be substituted.
- Garlic: Fresh minced garlic gives the best flavor; jarred minced garlic works in a pinch.
- Fresh peaches: Peeled, pitted and chopped. Frozen (thawed) or canned peaches in juice may be used when fresh aren’t available.
- Ketchup: Adds tang and helps thicken the sauce. Low-sugar varieties are fine if you prefer.
- Tomato paste: Concentrated tomato flavor; tube paste stores easily.
- Red wine vinegar: Tang and brightness. Apple cider or white vinegar will also work.
- Molasses: Gives depth and classic barbecue richness. Unsulphured molasses is recommended.
- Honey: Smooth, natural sweetness—raw or local honey adds more character.
- Light brown sugar: Packed; dark brown sugar may be used for a richer flavor.
- Yellow mustard: Adds sharpness and a subtle bite.
- Worcestershire sauce: Adds umami and savory complexity.
- Cayenne pepper: For heat; adjust or omit to taste.
- Salt and black pepper: To season and balance flavors.
How to Make Homemade Peach Barbecue Sauce
- Melt butter in a medium saucepan over medium-low heat. Add the chopped onion and cook until soft, about 3 minutes, then add garlic and cook another 1–2 minutes until fragrant.
- Add the chopped peaches and increase the heat to medium-high. Cook until the peaches soften, about 5–6 minutes.
- Stir in ketchup, tomato paste, water, red wine vinegar, molasses, honey, brown sugar, mustard, Worcestershire sauce, black pepper, cayenne, and salt. Bring the mixture slowly to a boil.
- Reduce heat to medium-low and simmer uncovered, stirring often, until the sauce thickens, about 20 minutes. If it becomes too thick, thin with a tablespoon of water as needed.
- Transfer to a blender or food processor and puree until smooth. Cool to room temperature, then refrigerate in clean airtight jars.
Recipe Tips
- Choose ripe peaches: Use juicy, ripe fruit for maximum flavor. If fresh peaches are unavailable, canned peaches or preserves will still yield good results.
- Easy peeling: To peel peaches, blanch them in boiling water for 30 seconds, then plunge into an ice bath—the skins will slip off. A vegetable peeler also works; peel carefully along the curve.
- Adjust sweetness and acidity: Taste as the sauce simmers and tweak with more honey or brown sugar for sweetness, or more vinegar for tanginess.
What to Serve
This peach BBQ sauce complements grilled chicken, pork chops, and ribs, and it makes a great glaze for finishing. It’s also a favorite with kids as a dipping sauce for nuggets and strips.
How to Store Homemade BBQ Sauce
Let the sauce cool to room temperature, transfer it to clean airtight jars or containers, and refrigerate. It will keep in the refrigerator for up to two weeks. For longer storage, freeze in freezer-safe containers or bags for up to six months.
📖 Recipe
Peach Barbecue Sauce Recipe
Krysten Wilkes & Marrekus Wilkes
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Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 peaches fresh, peeled, pitted, and chopped
- 1 cup ketchup
- 6 ounces tomato paste
- 1 cup water
- ¼ cup red wine vinegar
- ¼ cup molasses
- ¼ cup honey
- ¼ cup light brown sugar, packed
- 3 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
Instructions
- Melt butter in a medium saucepan over medium-low heat.
- Add onion and cook until soft, about 3 minutes.
- Add garlic and cook until fragrant, about 1–2 minutes.
- Add chopped peaches and increase heat to medium-high. Cook until peaches are soft, about 5–6 minutes.
- Stir in ketchup, tomato paste, water, vinegar, molasses, honey, brown sugar, mustard, Worcestershire, black pepper, cayenne, and salt. Bring slowly to a boil.
- Reduce heat to medium-low and simmer uncovered until thickened, about 20 minutes, stirring often.
- If too thick, add a tablespoon of water to reach desired consistency.
- Puree the sauce in a blender or food processor until smooth.
- Pour into clean jars, cool to room temperature, then refrigerate.
- Store in the refrigerator for up to two weeks or freeze for longer storage.
Nutrition
Carbohydrates: 61g
Protein: 3g
Fat: 5g
Sugar: 53g