Peach BBQ Sauce

Inspired by Paula Deen

The Peach BBQ sauce on top of chicken

I went to the restaurant Stillwater during the summer months and had Peach BBQ Grilled Salmon, it was so delicious that I had it twice during one weekend. I wanted to try to find a recipe that mimicked this, and then I came across a Paula Deen recipe (which means I had to try it since I love Paula recipes). I did make a couple changes, like using applesauce instead of oil, but overall kept it very similar. I was very happy with the results. The sauce is not super smoky, so maybe liquid smoke hickory sauce would be a good addition. One of my favorite things about the recipe is how much fruit is in it, which gives you some of the benefits of fruit, while enjoying a sauce.

Ingredients:

3/4 cup ketchup

3 tablespoons yellow mustard

1/2 cup applesauce

1/2 cup apple cider vinegar

Pinch garlic powder

3 tablespoons Worcestershire sauce

2 teaspoons paprika

1/4 cup lemon juice

1 teaspoon pepper

3 tablespoons brown sugar

3/4 cup water

1/2 cup Vidalia onions, finely chopped

2 cups canned peaches

Directions:

1.   Caramelize the Vidalia onions and set aside. 

Caramelizing the onions add a lot of flavor to the sauce.

2. Mix all of the ingredients, except the peaches in a saucepan and simmer for about 18-20 minutes, monitoring closely to make sure it doesn’t get too thick. 

Careful to not boil, only simmer

3. While simmering the rest of the ingredients, puree the peaches.

A blender works really well to puree.

4. Once simmering time is up add the peaches and stir the sauce together.

The peach puree into the sauce.

Notes:

* Fresh or canned peaches will work in the recipe, but canned is tremendously easier.

*Other fruits could be used as well, if you do not like peaches.

*You can serve on top of any meat or use as a dipping sauce, but chicken or fish would probably be best (this would be great brushed on top of grilled shrimp!)

Greta playing with her pig.

Peach BBQ sauce on Chicken with Brown Rice and Sweet and Spicy Black Beans and Corn