I’m about to blow your mind with this Habanero Peach Barbecue Sauce recipe, you guys! Think spicy stuff isn’t for you? I promise you, this is. Don’t click away. You’ll regret it because this barbecue sauce is so good you’ll want to just eat it with a spoon. Molly has been doing just that!
This Habanero Peach Barbecue Sauce is something that I’m very glad makes a large batch because it’s being slathered on ALL THE THINGS! We’ve basted drumsticks with it. Pork chops have been drizzled with it. Veggies have been dipped in it.
We’ve been finding that no matter what we put in this sauce or what we put this sauce on, it’s a fantastic success. People that swear they don’t do spicy have come to be pleasantly surprised that this barbecue sauce is the perfect amount of spicy. It’s not smack you in the face, burn off your tastebuds spicy.
Love spicy foods? The hotter the better? Simply up the amount of habaneros and you can make this sauce volcanic, if that’s what floats your boat. But I promise, super spicy or just a little bit of heat, you’re going to love the combination of the spicy habaneros with the sweetness of summer’s ripe peaches.
Hungry For More? Here’s Are Some More Habanero Recipes!
Spicy, sweet habanero peach barbecue sauce perfect for summer grilling, saucing or dipping!
- 1 1/2 cups vidalia onion, finely chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 3 tablespoons minced fresh ginger root
- 5 habanero peppers, seeded and finely chopped
- 4 cups ketchup
- 5 large peaches, peeled and chopped
- 1 1/2 cup peach preserves
- 1/3 cup apple cider vinegar
- If preserving, prepare 10 half pint jars by placing on a canning rack in a large pot. Cover with water and bring to a boil. Boil for 10 minutes then turn heat off and allow jars to sit in hot water. Prepare lids and bands by placing in a pot of water and simmering them then allow them to sit in hot water until ready to use.
- In a large deep pot over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Add garlic, ginger and habanero peppers and continue cooking for 3 minutes, stirring constantly.
- Add ketchup, peaches, and preserves and bring to a boil. Reduce the heat to low and continue to summer for 1 hour, stirring occasionally. Remove the pot from heat and stir in the vinegar.
- Transfer 1/4 of the sauce to a blender and puree until smooth. Repeat with remaining sauce in 3 additional batches until all the sauce is smooth.
- Transfer barbecue sauce to sterilized jars, leaving 1/4 inch space at the top of the jars. Wipe the rims of the jars with a clean, damp paper towel. Cover each jar with a lid and band, just fingertip tight.
- Return jars to pot with canning rack and bring to a full boil. Boil jars for 10 minutes. After 10 minutes, transfer jars to counter or cooling rack and let them sit undisturbed for 24 hours.
- *Barbecue sauce is shelf stable for 6 months if processed or up to 3 months refrigerated if not processed.