Tiny New York Kitchen: Peach Barbecue Sauce

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By Victoria Hart Glavin of Tiny New York Kitchen

Summer peaches and savory spices are so good in this very versatile barbecue sauce. I like to use it on chicken, ribs and pork chops.


  • 3 Tablespoons Olive Oil
  • 1 Large Onion (Chopped)
  • 2 Garlic Cloves (Chopped)
  • 8 Ounces Tomato Sauce
  • 1/4 Cup Vinegar
  • 4 Tablespoons Brown Sugar
  • 1 Teaspoon Adobo Sauce
  • 1/2 Teaspoon Dry Mustard
  • 1/2 Teaspoon Ground Allspice
  • 1 Teaspoon Kosher Salt
  • 2 Fresh Ripe Peaches (Sliced)

Heat olive oil in a large-size pan over a medium heat. Add onions and cook for 5 minutes until softened. Add garlic and cook for another minute.

Add tomato sauce, vinegar, brown sugar, adobo sauce, dry mustard, allspice, and kosher salt. Bring to a boil. Turn down heat to simmer and cook 10 minutes. Stir occasionally. Add sliced peaches and cook for 5 minutes. Remove from heat and transfer to food processor or blender. Purée until smooth. Pour into bowl, cover with plastic wrap and refrigerate. Serve with grilled meats and fish.

Makes 2 Cups

Prep Time: 15 Minutes

Cook Time: 21 Minutes

Total Time: 36 Minutes