Southern Peach, Vidalia Onion & Bourbon BBQ Sauce

Penelope Malcolm


I've always loved BBQ sauces, so I made one for my family and friends that I felt really represented the South. As you can see, I make enough to can and give away for gifts. This recipe makes six pints. To can, fill the pint jars to within 1/8-inch of the top. Process in a water bath for 15 minutes.

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WOW! So sweet, so spicy. We love it on chicken, but the sky's the limit! The Test Kitchen


★★★★★ 12 votes

15 Min
30 Min
Stove Top


  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    extra-virgin olive oil
  • 2 c
    vidalia onion, chopped
  • 1 Tbsp
    garlic, minced
  • 2 c
    fresh peaches, peeled and chopped
  • 1 c
  • 2 small
    chipotle chili peppers in adobo, seeds removed
  • 1 c
  • 4 c
  • 1/2 c
    dark molasses
  • 1/2 c
    apple cider vinegar
  • 1/4 c
    dijon mustard
  • 1/4 c
    worcestershire sauce
  • 1 Tbsp
    smoked paprika
  • 2 Tbsp
    ground ancho chili pepper
  • 1 tsp
  • 1/2 tsp
    freshly-ground black pepper

How to Make Southern Peach, Vidalia Onion & Bourbon BBQ Sauce


  1. Heat the butter and oil over medium heat in a 4-quart or larger sauce pan.
  2. Add the onions and cook, stirring often, until the onion are translucent, about five minutes.
  3. Add the garlic and cook one minute longer.
  4. Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
  5. Pour the mixture along with the water into a blender and blend until smooth.
  6. Pour the mixture back into the sauce pan and lower the heat to low.
  7. Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.

Printable Recipe Card

About Southern Peach, Vidalia Onion & Bourbon BBQ Sauce

Course/Dish: Marinades Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern
Collection: World Food Champs
Hashtags: #sauce #BBQ

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