Go Back Email Link
Peach BBQ Sauce with strawberries.
Print Add to Collection

Strawberry Peach BBQ Sauce

Our Strawberry Peach BBQ Sauce recipe is a delicious alternative to traditional barbecue sauces, but don't be fooled by the fruit, this sauce packs a punch of spice from chipotle in adobo.
Course Condiment
Cuisine American
Keyword peach bbq sauce, Strawberry Peach BBQ Sauce
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Ang Paris

Equipment

Ingredients

  • 2 cups strawberries hulled and halved
  • 2 cups fresh peaches halved and pitted
  • ½ cup ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons strawberry preserves
  • 2 tablespoons peach preserves
  • 2 tablespoons balsamic vinegar
  • 1 chipotle chili in adobo chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon ground ginger grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Scant 1 tablespoon olive oil
  • cup onion minced

Instructions

  • Preheat the grill to approximately 425-degrees F. Wrap a small tray with tinfoil and spray lightly with cooking spray. Add the prepared strawberries and cook over indirect heat on the grill until the strawberries begin to caramelize, about 3 minutes. You may want to stir and cook 1-2 minutes more.
    2 cups strawberries
  • Spray the grill over direct heat. Brush the peaches with olive oil for good measure and place the peach halves on. Grill 3-4 minutes per side, then remove and let cool so they can be handled.
    2 cups fresh peaches
  • Over medium high heat, add the olive oil to a small saucepan. Cook the onions until tender, about 4-5 minutes.
    ⅓ cup onion, Scant 1 tablespoon olive oil
  • Add the ketchup, maple syrup, strawberry and peach preserves, balsamic vinegar, chipotle in adobo, garlic, ginger, and Dijon mustard. Whisk to combine.
    ½ cup ketchup, 2 tablespoons maple syrup, 2 tablespoons strawberry preserves, 2 tablespoons peach preserves, 2 tablespoons balsamic vinegar, 1 chipotle chili in adobo, 1 tablespoon garlic, 1 tablespoon ground ginger, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard
  • Remove the skins from the peaches and roughly chop them. To the sauce pot, add the strawberries and peaches. Bring to a boil then reduce heat and simmer 5-6 minutes.
  • Use an immersion blender to puree the mixture. Use as a marinade or serve on the side for dipping.

Notes

Store in the refrigerator for 7-10 days. I like to use a mason jar with a tight lid.