This from-scratch peach BBQ sauce is easy, vegan and refined sugar-free. It goes great on all of your bbq favorites like chicken, pulled pork and grilled veggies.
This time of year there’s always a slight haze in the air. And then there’s that sweet sweet smell looming in the air.
What am I referencing?
Delicious BBQ fumes flowing out of people’s houses of course. Every summer it’s in the air. You don’t even have to scrunch your nose up that hard to be close to it.
I used to have a next door neighbor who would bbq ALL.YEAR.LONG. It’d be the dead of winter and he’d run out the house to check on the charred meats. It smelled heavenly but it was missing one thing….bbq sauce!
Call me crazy but I think BBQ is only as good as the sauce.
I’m always dousing my food in extra sauce. Sauce makes the world go round!
And this peach BBQ sauce is no different. I’m pretty sure you could pour it on a shoe and it would taste good.
Why should you try homemade bbq sauce?
Homemade bbq sauce sounds daunting, right? Like what even goes in bbq sauce? Isn’t it just easier to buy a bottle and call it a day?
While you could easily buy a bottle of sweet bbq sauce at your closest grocery store this peach bbq sauce has plenty of added benefits that bottle never will like:
- You have control over the amount of added sugar
- You can utilize fresh, seasonal fruits
- Being able to say bye-bye to mystery preservatives
How to make BBQ sauce from scratch
Making your own bbq sauce is super easy!
- Throw all of the ingredients in a pan
- Let them simmer and get happy in the pot
- Let in cool (we’re not trying to burn our fingers here!)
- Pop it in a blender
- Slater your new peach bbq sauce on EVERYTHING!
Once you’ve made your sauce, put it in your favorite glass bottle or jar. The sauce should keep in the fridge for 2 weeks.
Instead of wasting money on fancy glass jars and bottles, just save your condiment jars and bottles for the jams, jellies, and sauces in the door of your fridge. You can sterilize them in hot boiling water.
What should you use this peach bbq sauce for?
This sauce is pretty versatile, so you can use it on pretty much anything you’d use your bottled bbq sauce on.
A couple of days ago I made some broiled shrimp and used this peach bbq sauce as a marinade for the shrimp and it was super tasty.
It would also great on:
- grilled chicken
- baked salmon
- grilled summer squash (the sauce is vegan if you opt for maple syrup instead of honey)
- pulled pork, pulled chicken or “pulled” jackfruit for bbq slider sandwiches
One thing to remember about this peach bbq sauce is that it’s not as sticky or glossy as store-bought barbecue sauce.
Since it’s refined sugar-free, you don’t get that sticky-ness you would with brown sugar (what bbq sauce is traditionally made with). It also has a bit more texture to it from the peaches.
If you want this peach bbq sauce to be more sticky and glossy, you can add a cornstarch slurry to it 5 minutes before you turn off the heat. Evenly mix 1 tsp of cornstarch with 2 tsps of warm water and then whisk it into the sauce until it thickens up.
Sides to eat with BBQ mains:
A main is only as good as it’s supporting characters. Since this bbq sauce is sweet with a pinch of heat, you have plenty of options.
I’d recommend trying your barbecue mains with:
- Fresh Corn and Zucchini Summer Salad
- Super Quick Microwave Mashed Potatoes
- Purple Cabbage, Apple and Mint Slaw
- 3 cups peaches, chopped You can use frozen like I did or fresh (peel first)
- 1 sweet onion, chopped
- 1 tbs olive oil
- 2 cups tomato sauce (unseasoned)
- 1/4 cup coconut aminos
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- pinch cayenne pepper (optional) Good if you like a little heat!
- 1.5 tbs apple cider vinegar
- 2 tbs maple syrup or honey P.S. If the peaches are really sweet and ripe you might not need this
- Heat a saucepan to medium high heat. At olive oil and chopped onions to the pan. Stir and saute for 2-3 minutes until onions are translucent. Add peaches to the pot, stir a cook for 1 minute.
- Add the tomato sauce and all of the spices to the pot. Stir, reduce the heat to low and simmer for 20 – 30 minutes.
- Let the sauce cool to room temperature. Add it to a blender along with the apple cider vinegar and maple syrup. Blend until all chunks are gone. Enjoy!
- Lasts 2-3 weeks in the fridge
- Great on chicken, shrimp and pulled pork
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.