BBQ sauce is a sauce with many different preferences. Whether you like sweet, smoky, spicy, or tangy can be easily adjusted when you make your own. In our house, we pretty much like to balance all the flavors out with a bbq sauce that uses seasonal peaches, bourbon for extra depth of flavor, and freshly ground whole spices for the perfect punch. Impress your guests by serving up a great bbq with homemade bbq sauce that will tantalize their taste buds!
- 1 Cup Ketchup
- 2 Ripe peaches or nectarines
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Brown Sugar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Mustard seed (black and yellow)
- ½ teaspoon smoked chili pepper seasoning
- 1 garlic clove, minced
- 2 Sprigs of fresh thyme
- ¼ Cup Bourbon
- 1 teaspoon Dijon Mustard
- Bring a small heavy bottomed pot of water to a boil.
- Carefully immerse the peaches into the boiling water. Let them simmer for 2-4 minutes then scoop into a plate to cool. Discard the peach water.
- Once cool enough to handle, make an "X" on the bottom of the peaches and peel away the skin.
- Cut the flesh away from the peach stone.
- If using whole spices, toast the mustard seeds and peppercorns in a small pan until fragrant.
- Grind the spices in a mortar and pestle or a coffee grinder.
- Place all the ingredients, except the bourbon and dijon mustard into the same heavy-bottomed pot. Bring to a bubble, lower heat and simmer for 15 minutes with the lid partially on. Stir occasionally to prevent burning.
- Using an immersion blender, blitz the sauce until smooth, then add bourbon and dijon mustard. Simmer for another 5-8 minutes, taste and adjust the sweetness if necessary. This will depend on how sweet and ripe your peaches were to begin with. If too tangy or spicy, add a few tablespoons of maple syrup to balance the flavors.
Trader Joe's carries my favorite smoked chili pepper seasoning called, African Smoke Seasoning. If you can't find it, replace with chili pepper flakes instead.
Photo Step-By-Step
Bring a small heavy bottomed pot of water to a boil.
Carefully immerse the peaches into the boiling water. Let them simmer for 2-4 minutes then scoop into a plate to cool. Discard the peach water.
Once cool enough to handle, make an “X” on the bottom of the peaches and peel away the skin.
Cut the flesh away from the peach stone.
If using whole spices, toast the mustard seeds and peppercorns in a small pan until fragrant.
Grind the spices in a mortar and pestle or a coffee grinder.
Place all the ingredients, except the bourbon and dijon mustard into the same heavy-bottomed pot.
Bring to a bubble, lower heat and simmer for 15 minutes with the lid partially on. Stir occasionally to prevent burning.
Using an immersion blender, blitz the sauce until smooth, then add bourbon and dijon mustard. Simmer for another 5-8 minutes, taste and adjust the sweetness if necessary. This will depend on how sweet and ripe your peaches were to begin with. If too tangy or spicy, add a few tablespoons of maple syrup to balance the flavors.
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