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I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach-based BBQ sauce before, but this time I was looking for something that was a little bit different. Something with a smoky flavor and a little sweetness. More like a typical bottled sauce I might find at the grocery store. Nothing wrong with those store-bought sauces. Many of them are outstandingly good.
My original sauce was more like a traditional Kansas City sauce. This version 2.0 sauce one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy.
As with any BBQ sauce, don’t apply it until your food is basically done grilling and almost ready to pull off the grill. Squirt it or slather it on right at the end. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy! And if you prefer the flavor of apricot over peach, try out my apricot BBQ sauce.
This sauce is also great on my sweet-and-sour meatball skewers.
Peach BBQ Sauce Version 2.0
- 2 peaches peeled, pitted, chopped
- ¾ cup peach nectar
- ½ cup ketchup
- 1 tablespoon molasses
- 1 tablespoon white vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chipotle salsa or use 1 teaspoon of adobo sauce from canned chipotles
- ¼ teaspoon liquid smoke
- Hot sauce to taste (optional)
- Place all ingredients in a saucepan over medium-high heat.
- Bring to a boil then reduce to a simmer and simmer for 20-30 minutes or until the sauce has thickened.
- Remove from heat and let cool slightly before placing in a food processor or blender. Process until the desired smoothness is achieved.
Nutritional values are approximate.