Garden of Good and Evil Peach Vidalia Barbecue Sauce
Elevate your barbecue game with the vibrant and flavorful Garden of Good and Evil Peach Vidalia Barbecue Sauce—a tantalizing blend of sweet, smoky, and tangy goodness perfect for grilling season. Fresh, juicy peaches pair harmoniously with the natural sweetness of Vidalia onions to create the base of this unique sauce, while layers of Dijon mustard, honey, smoked paprika, and a hint of cinnamon add depth and complexity. A touch of crushed red pepper flakes offers just the right amount of heat to balance the sweetness. This homemade barbecue sauce is simple to simmer and puree, resulting in a velvety texture ideal for glazing ribs, marinating chicken, or serving as a dipping sauce. Packed with seasonal ingredients and bold flavors, this versatile condiment transforms any backyard cookout into a gourmet feast!
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Recipe Information
Ingredients
- 4 medium peaches, peeled and diced
- 1 large Vidalia onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup brown sugar
- 0.5 cup apple cider vinegar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
- 0.25 cup water (as needed)
Instructions
Peel and dice the peaches. Finely chop the Vidalia onion and mince the garlic.
In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the diced peaches, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, Dijon mustard, honey, smoked paprika, ground cinnamon, crushed red pepper flakes, salt, and black pepper to the saucepan. Stir the mixture well to combine.
Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and allow it to cook uncovered for 30-35 minutes, stirring occasionally. If the sauce becomes too thick, add water a tablespoon at a time to reach your desired consistency.
Once the peaches have softened and the sauce has thickened, remove the saucepan from heat.
Carefully transfer the sauce to a blender or use an immersion blender to puree it until smooth. Be cautious of hot splatters.
Taste and adjust seasoning if necessary. Let the sauce cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 1 week. Use as a barbecue glaze, marinade, or dipping sauce.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4153 mg | 181% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 200.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1790 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
