Tangy Peach Barbecue Sauce

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Tangy Peach Barbecue Sauce recipe by Barefeet In The Kitchen
This is a tangy barbecue sauce with a subtle peach flavor that turned out to be a great variation on one of our favorite dinners. Despite the fact that half of this recipe is purely peaches, the flavor remains in the background.

The peaches are there, adding something special to the sauce, without turning this into a fruit sauce or a chutney. I used this sauce to make BBQ Chicken Stuffed Potatoes and they disappeared in minutes.

I have about half a jar of this sauce left in the refrigerator and I’m already wondering if I’ll be able to get my hands on any more peaches before their season is completely done.

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Tangy Peach Barbecue Sauce

5 from 1 vote


  • 2 cups peach puree I used 5 large peaches
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper


  • Peel the peaches and puree in a blender until mostly smooth. Combine all ingredients in a saucepan and bring to a simmer over medium heat. Cook for 10 minutes, stirring frequently. Remove from the heat and use immediately or let cool and store in the refrigerator until needed. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Chris Scheuer says

    Wow, this looks so good Mary! I'm imagining it on grilled chicken and pork tenderloin. I was thinking if you couldn't get peaches, I bet roasted pears would be incredible in here alos.

    • Mary Younkin says

      Hi Karen, everything in this recipe should be fine for canning, however I haven’t tested it myself. (And I’m absolutely NOT an expert on the matter.) It’s my understanding though, that there is plenty of acid here to balance the tomatoes and keep it safe.