This sweet and spicy Chipotle Peach Barbecue Grillin Sauce is a mouthwatering choice for slathering on chicken, pork, turkey, smoked sausages and beyond. It provides a kicked-up finish that's certain to become one of your most requested grilling sauces by family and friends.
Homemade Grilling Sauce
It's no secret Southerners love sweet juicy peaches. During the warm summer months when they come in season, my mind whirls with ways to use them from savory dishes to desserts. I really love making my own signature grilling and barbecue sauces. One other you may enjoy here in the MSSK recipe index is my homemade Dr Pepper Barbecue Sauce, which is particularly good on beef. I actually have many other sauces, glazes and dipping creations that I've never posted here on my website and I'm particularly proud of this one. Stay tuned, more sauces to come.
Chipotle Peach Barbecue Grillin Sauce
For the best results when making sauces from scratch, it's important to allow the flavors and ingredients to fully bloom. So, be patent and allow the sauce to reduce and thicken to bring the combination of favors to the forefront. While the ingredient list may look long, these are items you likely already have stocked in your pantry. If not, they should be easy to find. In this delectable sauce, fresh peach puree and peach nectar along with a rich tomato base, and kicking it up with smoky chipotle peppers...oh my, so scrumptious! It's great with chicken or pork, too. For a dessert treat, you may also like to try this Raspberry Peach Sauce from A Dash of Sanity.
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Helpful Kitchen Items:
Chipotle Peach Barbecue Grillin Sauce
Servings: 4 cups
- 1 medium sweet onion diced
- 4 tablespoon butter
- 4 cloves garlic peeled and diced
- 1 large peach peeled and diced
- 1 15 oz can pureed tomatoes
- 1 11.3 oz can peach nectar [I used Jumex]
- 1 6 oz can tomato paste
- ¾ cup molasses
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 2 tablespoon Dijon mustard
- 2 tablespoon honey
- 3 chipotle peppers in adobo sauce roughly chopped
- 1 teaspoon each white pepper sea salt and cumin
- ½ teaspoon chili powder
- ¼ teaspoon each cayenne ground chipotle pepper and paprika
- black pepper to taste
- In a medium size stove top saucepan, heat the butter together with the onions over medium-high heat. Cook until the onions are translucent. Season with ¼ teaspoon kosher salt and freshly cracked pepper to taste.
- Add the garlic and diced peach. Continue to cook for another 2-3 minutes to cook the garlic.
- Lower the heat and add the peach nectar, pureed tomatoes, tomato paste, molasses, honey, Dijon mustard, chipotle peppers brown sugar and all of the seasonings. Stir well and bring to a boil.
- Lower the heat and simmer uncovered for 1 hour to allow the sauce to thicken and reduce.
- Pour the sauce into a food processor or blender and puree until smooth.
- Use immediately or store tightly covered in the refrigerator for up to 1 week.
Serving: 1cup | Calories: 520kcal | Carbohydrates: 104g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 708mg | Potassium: 1621mg | Fiber: 5g | Sugar: 96g | Vitamin A: 1764IU | Vitamin C: 17mg | Calcium: 203mg | Iron: 5mg
Tried this recipe?Mention @melissassk or tag #melissassk!
It's soooo good. The only substitute I made was I used maple syrup instead of molasses and I didn't have canned tomatoes so just pureed my own. For freezing, ok to just throw in the mason jar? How long would it be good for? And any more ideas how to use it?
I would rather you freeze this in a freezer safe container either glass or a BPA free container. It will last for up to 3 months, possibly longer. We use it on burgers, as a glaze for grilling beef, chicken, pork and seafood, the sky is the limit.
Hello, I made this, it's wonderful, but a huge jar...can it be froze??
Hi Lisa, sure no problem at all. I'm delighted you loved it!
Love, love, love this sauce. This past weekend my husband and I tripled the recipe and canned it. Now we have it ready whenever we want! Last year we smoked turkeys to serve at my sons rehearsal dinner. This was one of two sauces we served and was clearly the favorite by the attendees! I highly recommend this recipe!
Thank you so much!
Hi Paula, I love your idea about adding mango. It would be a fantastic option in this sauce in place of the peach.
This sounds fantastic!! I am also all about creating my own sauces and marinades. I was just wondering if you had ever tried this with Mango? Puree the Mango and mix it in, (without the Peaches). It would give it just a bit more of an exotic Tropical flavor. (Just an idea.)
can't wait to try this tomorrow although I swear everything has been against me. First couldn't get the peach nectar...only thing they carried in the latin area was mango. Then had to go get molasses opened it and it wasn't sealed. Grrr. Btw anyone cant find something at the store go to Amazon. I don't think there is anything they DON'T have. Thanks for posting the recipes!
Hi Rhonda! Some days just go that way don't they? I'm so delighted you're making this sauce, I absolutely love it. The texture, after everything has cooked, reduced and been pureed together is dreamy. You know, mango wouldn't have been a bad substitution, honestly. Yes, long live Amazon, enjoy! ~ Melissa