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


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.

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