A versatile and flavourful condiment!
I love making homemade barbeque sauces because they are easy, inexpensive and you can control the amount of salt and sugar you put in them. This one is super easy and flavourful and while it’s great on chicken, ribs and more, it can also do double-duty as a ketchup-like condiment on burgers, sausages and even scrambled eggs. The optional bourbon or whiskey adds a nice extra kick of flavour. Want to make more fruit-based barbeque sauces? Check out my spicy blueberry and cherry-chipotle versions.
- 2 tablespoons (30 mL) olive oil
- 1 cup (250 mL) chopped sweet onion (about 1 medium)
- 1 cloves garlic, minced
- 1 teaspoon (5 mL) minced fresh ginger root
- 2 cups (500 mL) pitted, peeled and diced fresh or frozen peaches (about 3 – 4 large)
- 1 tablespoon (15 mL) Worcestershire sauce
- Few drops liquid smoke (optional)
- 1 teaspoon (5 mL) smoked paprika
- 1/2 teaspoon (2.5 mL) chipotle chili powder
- 1/2 teaspoon (2.5 mL) ground thyme
- 1/4 teaspoon (1.25 mL) freshly ground black pepper
- 1/2 teaspoon (2.5 mL) kosher salt
- 1/4 teaspoon (1.25 mL) ground cinnamon
- 3 tablespoons (45 mL) maple syrup
- 2 tablespoons (30 mL) apple cider vinegar or rice vinegar
- 1 tablespoon (15 mL) bourbon or whiskey (optional but delicious)
- In a medium sized saucepan over medium heat, heat the olive oil and add onions; sauté until softened. Add the garlic and ginger and cook, stirring constantly, for 1 minute, then add the peaches and cook, stirring, for 2 minutes more.
- Add all the seasonings plus maple syrup and vinegar. Bring mixture to a boil then cover and reduce heat so it is just simmering.
- Let simmer for 30 minutes, stirring occasionally, until peaches have softened and liquid has reduced slightly.
- Transfer to a blender (or use a stick blender) and purée until smooth. Add bourbon or whiskey if desired.
- Store in a covered container in the fridge for up to a week or freeze for up to 6 months.
Makes approximately 1.5 cups (375 mL) of sauce.