This recipe appears in:Sauced: Peach-Bourbon Barbecue Sauce
About the author: Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 1 tablespoon butter
- 1/2 cup finely diced sweet onion (about 1/2 large)
- 1 teaspoon freshly minced garlic (about 1 medium clove)
- 1 1/2 cups roughly chopped peeled fresh peaches (about 1 pound of whole peaches)
- 3/4 cup ketchup
- 1/2 cup bourbon
- 1/3 cup dark brown sugar
- 1/3 cup cider vinegar
- 2 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon habanero hot sauce, plus more to taste
- Kosher salt, to taste
Melt butter in a medium saucepan over medium heat. When foaming subsides, add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add peaches, ketchup, bourbon, brown sugar, vinegar, honey, molasses, mustard, Worcestershire, and hot sauce and stir to combine. Bring to a boil, then reduce heat to low and simmer until peaches have softened and sauce has slightly thickened, about 20 minutes, stirring occasionally.
Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and additional hot sauce to taste. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.