Peach Jalapeno BBQ Sauce Recipe
Peach Jalapeno BBQ Sauce Recipe blends sweet, ripe peaches with a gentle jalapeno heat, creating a bold, flavorful sauce. Slow simmering combines smoky, tangy, and fruity elements into a smooth, rich texture. Ideal for grilled meats, roasted vegetables, or as a dipping sauce, it delivers balanced sweetness, subtle spice, and vibrant depth that enhances every bite.
Equipment
- Medium saucepan
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 3 ripe peaches peeled and diced
- 1 –2 jalapenos seeded and finely chopped
- 1 cup tomato sauce
- ¼ cup ketchup
- ⅓ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Pinch of ground ginger
- Juice of ½ lemon
- 1 teaspoon olive oil
- 2 teaspoons liquid smoke
- 1 teaspoon mustard powder
- ½ teaspoon ground black pepper
Instructions
Cook The Jalapenos
- Warm the olive oil in a medium pot over medium heat. Add the chopped jalapenos and let them cook for a minute or two, just until they soften and release their aroma.
Add The Peaches And Other Base Ingredients
- Stir in the diced peaches along with the tomato sauce, ketchup, vinegar, brown sugar, and honey. Mix everything together so it’s evenly combined.
Season The Mixture
- Add the Worcestershire sauce, onion and garlic powders, salt, ground ginger, mustard powder, black pepper, liquid smoke, and lemon juice. Give the pot a good stir so the spices spread throughout the sauce.
Let It Simmer
- Turn the heat down low and let the sauce bubble gently for about 15–20 minutes. Stir now and then while the peaches soften and the flavours come together.
Blend If You Want It Smooth
- If you prefer a silky BBQ sauce, puree it with an immersion blender right in the pot, or carefully transfer it to a regular blender and blend until it’s as smooth as you like
Taste, Adjust, And Cool
- Taste the sauce and tweak the seasoning if you need to. Allow it to cool before pouring it into a jar or container. Store it in the fridge for up to a week or two.