Peach BBQ sauce is a delicious and tangy condiment that combines the sweetness of peaches with the smoky and savory flavors of traditional barbecue sauce. It’s great for glazing grilled meats, especially chicken, a dipping sauce and an awesome marinade. I especially love it for pork roasts. This Zesty Peach BBQ sauce will soon became a pantry staple!
The easiest way I have found to peel peaches is to take a pairing knife and make an x on the bottom of the peach about 1/4 an inch deep. Then you will blanch them in boiling water for 90 seconds. If the peach is under ripe it may take a bit longer. If they are still not peeling easily toss back in the water for an additional 30 seconds. Continue until skin comes off easily.
I only use freestone peaches so pitting is very simple. Make a cut length ways around the peach. Grab each half and twist. The peach splits in half and you can pull the pit out.
- 6 cups chopped, pitted and peeled peaches
- 1 cup chopped bell pepper
- 1 cup chopped onion
- 3 tbsp minced garlic
- 1 1/4 cups liquid honey
- 3/4 cup cider vinegar
- 1 tbs Worcestershire sauce
- 2 tsp hot pepper flakes
- 2 tsp dry mustard
- 2 Tsp Salt
- In a large saucepan combine all ingredients. Bring to a boil over medium heat. Reduce heat and simmer, stirring frequently. Once everything has softened, use immersion blender to smooth out sauce. You can also put in a food processor or blender.
- Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove bubbles and wipe rim. Place lid and ring on jar tightening to fingertip type. Place jars into waterbath canner. Make sure water is 1 inch above jars.
- Process pint jars for 15. Adjust time for altitude. Remove canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when center is pressed.
