Peach BBQ Sauce Recipe

by Kylie Foster February 17, 2022

If you are lucky enough to have an abundance of peaches, you might like to try making our Peach BBQ Sauce. It has heat from fresh chilli and mustard, sweet and fruity notes from the peaches and a bit of tang from the vinegar. This sauce is great paired with chicken and we think it would be amazing in fish tacos too.

I use a food processor to blend my sauce but you could use a stick blender which would be much easier. If you prefer a chunkier sauce then you could avoid blending altogether.

I recommend using 250 mL sized jars for convenience. The Le Parfait Familia Wiss 200 mL (shown) and Le Parfait Super 250 mL jars are my picks. If you suspect that you'll use the sauce in large quantities then I'd use 500 mL or pint sized jars instead. If you keep the sauce a bit thinner then it could go into bottles.

Makes: 5x 250 mL jars / half pints

Ingredients:

1 kg peaches, peeled and chopped
100 g capsicum, chopped
1 fresh chilli, seeds removed and chopped
1 medium-large onion, finely chopped
3 tablespoons chopped garlic (approx. 1 bulb)
3/4 cup apple cider vinegar
1 cup honey
2 teaspoons mustard powder
1 tablespoon coconut aminos (use Worchestershire sauce if you don't need a gluten free option)
2 teaspoons salt

Method:

1. Prepare the water bath and place on high heat to bring it to a steady boil. Wash jars and place in an oven at 100oC until ready to use (at least 10 minutes).
2. Add all ingredients to a large stainless steel saucepan, bring to the boil and then boil gently with regular stirring until everything looks well cooked and has reduced down a little.
3. Use a stick blender or food processor to blend the mixture to a sauce consistency. I blend it to the point that there are still some specks of red from the chilli and capsicum visible in the sauce.
4. Bring the sauce back to a gentle boil and check the flavour and consistency. Note that the flavours will blend and change a little on storage. If you want a thicker sauce then continue to boil it gently until you reach the desired consistency - you will need to stir it regularly to avoid it catching on the bottom of the pan.
5. Ladle hot sauce into hot jars leaving a 1 cm headspace (or more if your jars have a max fill line), remove air bubbles, adjust headspace if necessary, wipe rim with a clean cloth, and seal with a lid. 
6. Place jars into the water bath ensuring that there is at least 1-2 cm of water on top of the jars. Once the water has returned to a boil, process for 15 minutes for 250mL (half pint) sized jars or 20 mins for 500mL (pint) sized jars. Turn off heat, remove water bath lid and wait 5 minutes before removing the jars from the water. Place on a folded up tea towel or wooden chopping board and leave to cool down. Once cool, you can remove the screw bands, clamps, or unclip the hinge closures and check that all jars have sealed. Store in a cool, dry place.

Note:

This recipe was inspired by the Zesty Peach Barbecue Sauce recipe from Ball's Complete Book of Home Preserving - this is a great recipe book for home preservers as it is full of really interesting recipes along with lots of practical tips. I have tweaked the original recipe to include fresh chilli, reduced the sugar content (less honey) and made some slight adjustments to the amounts of the fresh ingredients used in order to make it easier to work with. And, as my household is strictly gluten free, I use coconut aminos in place of the Worchestershire sauce - you could use either.

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