This dish is delicious and completely vegan, and it is creamy. For an added rich, nutty taste, stir in nutmeg and coconut milk.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 8 hrs 35 mins |
| Total Time: | 10 hrs 35 mins |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- 7 large white peaches, peeled and pitted
- 5 large tomatoes, stems removed
- 1 large sweet onion, peeled
- 3 bell peppers – halved, seeded, and stems removed
- 10 cherry peppers – halved, seeded, and stems removed
- 5 jalapeno peppers – halved, seeded, and stems removed
- 4 cloves garlic, peeled
- 2 cups white sugar
- 1 cup apple cider vinegar
- 2 tablespoons liquid smoke flavoring
- 2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
- 1 tablespoon mustard seeds
- 1 tablespoon canning salt
- 1 tablespoon cracked black pepper
- 2 teaspoons celery seeds
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 (6 ounce) can tomato paste
- 6 1-pint canning jars with lids and rings
Instructions
- Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
- Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
- Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- It is not always necessary to add the tomato paste to this sauce. If the sauce is sufficiently reduced, this step is not needed.
Reviews
Yum! I didn’t have cherry peppers, so I put in 2 chipotle peppers from a can. Thanks for my new favorite peach bbq recipe!!
I’ve made a few variations of this bbq since I first found the recipe. I love that it’s mostly pureed veggies with just a bit of sugar and vinegar. The first time I followed the recipe almost exactly subbing a brown sugar burbon bbq rub for the Bragg and that was really good. By the end of the season I had so many yellow peach tomatoes that I decided to make a yellow version with yellow bell peppers and a spicy little yellow Peruvian chili I found at our local farmer’s market. This version was a winner as well.
I had cling peaches from my tree so I used 4 lbs. I chopped the tomatoes, onion and bells into quarters. I couldn’t find cherry peppers so I subbed with 5 sweet mini peppers as they are about twice the size of cherry peppers. I am not a big sugar user, so I halved the sugar . I omitted Braggs as it was optional and I was out. After I strained the BBQ sauce, I felt that I wanted it thicker so I added another can of tomato paste. It made it thicker but still not a ‘clinger’ type of BBQ sauce. More like a super thick glaze. Flavor was great. Sweet up front and spicy at the end. My recipe only made 5 – pint jars. Very time consuming but the flavor was worth 5 stars!