Sweet and tangy this Peach Barbecue Sauce is a summer favorite. It’s loaded with fresh summer peach flavor!
It’s almost here friends! A few more days and it’s Memorial Day 2016! Woot woot! The unofficial start to summer! It seems like I’ve been counting the days for months, and it’s finally HERE! It’s time to break out the bathing suits, the sunscreen and the BBQ grill! So today, I’m sharing one of my favorite summer sauces….my lip-smackin’ Peach Barbecue Sauce. It’s a family favorite! It’s sweet and tangy and perfect on anything you can grill up. Chicken, ribs, fish, burgers, sausages…whatever floats your boat, as we say at the BHK!
During the summer, when peaches are at their finest, there’s no better time to slather this sauce over all your grilling favorites. I like to make my sauce a few days in advance, to allow the flavors to meld together. I make sure my peaches are nice and ripe and when I puree the sauce, I don’t puree all the peaches. I like to leave a few chunks in my sauce. But if you’d rather have a totally smooth sauce, by all means, puree away! This sauce has a hint of ginger and some fresh ground black pepper for spice. It’s finger lickin’ good friends!!
And in celebration, I’ve also teamed up with several fellow bloggers to bring you 50+ recipe ideas for a smashing summer shindig! We’ve got it all….appetizers, cocktails, entrees, side dishes and desserts! Everything to make your summer BBQ’s absolutely dee-lish! So get to it friends! Hope you enjoy! Have a wonderful Memorial Day weekend! I’ll be taking Monday off to sit back, relax and enjoy the holiday, so see you back at the BHK next Thursday!
Cocktails and Drinks
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Homemade Lemonade by Winstead Wandering
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Fleur Collins Cocktail by Hungry Girl por Vida
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Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
- 1 Tbsp. canola oil
- 1 cup Vidalia onion finely chopped
- 2 cloves garlic minced
- 2 large peaches one cup, peeled and cut into 1/2 inch cubes
- 2 cups ketchup
- 1/2 cup firmly packed brown sugar
- 1 cup peach preserves
- 3 Tbsp. apple cider vinegar
- 1 tsp. ground ginger
- 1 1/2 tsp. ground black pepper
- 1 tsp. kosher salt
- 1 Tbsp. honey
- 2 Tbsp. butter cut into small cubes
- Heat canola oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, until translucent. Stir in the garlic and cook for an additional 2 minutes.
- Add the peaches and cook for 3-5 minutes, until soft.
- Add the ketchup, brown sugar, peach preserves, apple cider vinegar and ginger.
- Reduce heat to low and simmer for 30 minutes or until sauce thickens, stirring occasionally.
- Transfer the mixture in small batches to a blender and puree until smooth. I like to leave a few peach chunks in my sauce (see photo). Return mixture to saucepan.
- Add pepper, salt and honey. Stir in the butter until melted. Cool to room temperature before serving.
- You can make the sauce a few days in advance and store in a glass jar in the refrigerator.