Peach-Habanero Barbecue Sauce

Sweet and spicy homemade barbecue sauce with peaches and habanero peppers is easy to make from scratch to brush on grilled foods or use as a dipping sauce.
Peach-Habanero Barbecue Sauce

Peach-Habanero Barbecue Sauce

By Sue Lau | Palatable Pastime

My recipe of the day with  #StoneFruits is for a peach habanero barbecue sauce, which is fruit based and does not  use tomato at all.

August is Stone Fruits month, as you can  imagine from all the peaches, plums and cherries you have seen everywhere, along with nectarines, which are just smooth skinned  peaches.

I’ve been wanting to post a peach barbecue sauce for awhile now and what a perfect opportunity!

Peach Habanero Barbecue sauce

This sauce uses  fresh peaches as you can see in the photo  below  (along  with  some onion).

It is quite easy to get a quick blanch on the peaches  so the bits of skin won’t be in there (because that just won’t do).

Peaches and onion

After you  get this one simmered up, it will yield  a pint, which is a nice  amount for a barbecue or cookout, as most bottles of bbq sauce do clock in at around  2 cups.

I’ve used mine on pork shoulder blade steaks, because I do love pork bbq and pork and peach pair well together. You might find it does well with chicken or fish too, not to mention turkey burgers or sausages.

You can see that it has a nice golden color that is not red (no tomato, remember?)  and although a tbsp of hot sauce goes in, and it is a little spicy by itself, the heat mellows when the sauce is on food so it will taste less spicy. Use your own judgement from there if you like more or less heat.

You can always  add hot sauce at the table when in  doubt, because you can  always put it in, but not as easy to take it out.

peach habanero barbecued pork steaks


Check out all the yummy recipes for Stone Fruit Week:

Cherry Lavender Dark Chocolate Chunk Cookies from The Spiffy Cookie

Grilled Peaches with Blueberry Syrup from Blogghetti

Individual Plum Crisps from Hezzi-D’s Books and Cooks

Mango Pistachio Popsicles from A Kitchen Hoor’s Adventures

Peach, Bacon, and Brie Panini from Sweet Beginnings

Peach Habanero Barbecue Sauce from Palatable Pastime

Peach Daiquiri from Our Good Life

Plum Picking + Plum-Rosemary Jam from Culinary Adventures with Camilla

Vegan Peaches and Cream Layer Cake from The Baking Fairy

You Might Also Like:

Grilled  Mahi  with  Mango  Habanero Glaze

Grilled Mahi with Mango Habanero Glaze

Instant Pot  Master  Curry Sauce

Pressure Cooker Master Curry Sauce

Santa fe Pork  with  Peach Salsa

Santa Fe Pork with Peach Salsa

Strawberry  Ghost Pepper  Dipping  Sauce

Strawberry Ghost Pepper Dipping Sauce

Piri  Piri Chicken

Piri Piri Chicken

peach hababero barbecue sauce

Peach Habanero Barbecue Sauce

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Course sauces
Cuisine American



  • 3 medium ripe peaches 14-16 ounces total
  • 3/4 cup chopped onion
  • 1 cup water
  • 1/4 cup white peach balsamic vinegar
  • 1/2 cup apple cider vinegar
  • 1 tablespoon prepared habanero pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 cup brown sugar
  • 1 teaspoon ground coriander
  • salt and black pepper to taste



  • Bring a saucepan of water to a boil.
  • Score peaches lightly with a knife on the bottom and dip into the boiling water for 60-90 seconds, then remove to ice water to stop the cooking.
  • Remove skins and pits, and chop coarsely.
  • Place chopped peaches in a saucepan with the onion and the one cup water.
  • Bring to a boil and simmer ten minutes.
  • Use a stick blender to puree or cool the fruit and puree in a food processor.
  • Add remaining ingredients to the puree, and simmer for twenty minutes or until thickened and sauce has reduced to two cups total.
  • Use as desired as a grilling or dipping sauce; pictures with grilled pork steaks.


From the kitchen of
Keyword grilling sauce, Habanero, peach, spicy
Tried this recipe?Let us know how it was!

Peach-Habanero Barbecue Sauce

4 responses

    • I’m sure the frozen would be fine. Just watch out in the canned, they might need to be cooked longer to make a good puree in case any calcium chloride was added to the cans ( they do it to get them to hold their shape which is antithetical to what we are doing here) otherwise you’re good.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: