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.

★★★★★ 12 votes
15 Min
30 Min
Stove Top

Blue Ribbon Recipe

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


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


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