This Peach Bourbon Barbecue Sauce recipe is sponsored by Simply Organic. As always, all content and opinions are my own. Thank you for your support!
Summer is my favorite season to browse the stands at our local farmers market. Many vendors pass out samples of their freshest produce, and I always seek out those sampling juicy summer peaches. I usually end up carrying home a giant bag of yellow peaches, and somehow manage to finish them in the blink of an eye.
While delicious on their own, peaches are fantastic for both cooking and baking. They also hold up very well on the grill.
I made this Peach-Bourbon Barbecue Sauce using Simply Organic’s new Ancho Chili Powder. Ancho chili powder has a delicious, smoky flavor, making it perfect for barbecue recipes. I regularly buy Simply Organic’s spices because they’re high-quality, organic, and in my experience the spices stay fresh longer than other brands.
In this recipe, the yellow peaches provide a sweet contrast to the heat of the ancho chili powder. I only used 1/2 teaspoon of the chili powder, and I would say this barbecue sauce has mild heat. If you want to amp things up, I’d suggest using an additional 1/2 teaspoon of the ancho chili powder.
This peach-bourbon barbecue sauce is outstanding on grilled poultry, burgers, and as a dipping sauce.
I highly recommend brushing the sauce on top of grilled boneless chicken thighs and serving it with a side of grilled peaches. It’s a delicious combination!
This recipe makes about 1 cup of barbecue sauce, so if you’re cooking for a crowd, go ahead and double it. You can store any leftovers in an air-tight container in the fridge for up to one week.
Once you try this homemade Peach-Bourbon Barbecue Sauce, you're going to want to smother it on everything! It's gluten-free, vegan, and refined sugar-free.
- 1 large peach
- 1 Tablespoon olive oil
- 1/3 cup yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon Simply Organic ancho chili powder
- 1/8 cup bourbon
- 1/4 cup ketchup (I prefer brands without high-fructose corn syrup)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon coconut sugar*
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- pinch black pepper
Score the bottom of the peach with an "X". Heat a medium pot with water until boiling. Add the peach to the pot and blanch for 2-3 minutes. Drain and peel the skin off the peach. Dice the peach into 1/2 inch pieces. Set aside.
Bring the pot back to medium heat. Add the olive oil, and once hot add the onion to the pan. Cook for 3 minutes, stirring occasionally, then add the garlic and ancho chili powder. Cook for an additional 30 seconds.
Add the peaches to the pot and cook for 1 minute, stirring often. Add the bourbon and stir until it is mostly evaporated. Finally, add the ketchup, apple cider vinegar, coconut sugar, Worcestershire sauce, dijon, salt and pepper. Bring to a boil and reduce to a simmer. Simmer over low heat for 20 minutes, until the sauce has thickened.
Remove from the heat and allow the sauce to cool. Transfer to a blender and blend until the barbecue sauce is smooth. Serve immediately or store in an air-tight container in the fridge for up to 1 week.
*Can substitute brown sugar
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