Clean, homemade paleo peach chipotle barbecue sauce is paleo & Whole30 compliant! Sweet peaches, fiery chipotle peppers, and tangy apple cider combine in this explosive, guilt-free BBQ sauce.
Okay okay, I’m a Northerner pretending to be a Southerner but I just feel like peach BBQ sauce is the appropriate time and place to throw “y’all” around.
But really. Y’all. You guys. The fact that I can make sweet and spicy pulled chicken in my slow cooker and it’s HEALTHY and totally diet compliant is next-level exciting.
Pre-diet Ally made slow cooker barbecue SOMETHING minimum once a week with homemade mac and cheese and bacony baked beans and ALLLLLL the good stuff. This is why I’m engaged. Write it down.
But trying-to-eat-whole30-and-paleo Ally is always conspiring to get my favorite foods in my belly in a healthy way.
ENTER STAGE LEFT: homemade paleo peach chipotle barbecue sauce.
Bottled barbecue sauce is my most favorite shortcut. More specifically, Stubb’s Sweet Heat barbecue sauce is the only one I buy and I will lick it from the bottle if no one was looking. However, woe is me, I’m trying to eat healthier and like the #1 ingredient in BBQ sauce is this little miracle called brown sugar. No good.
So I’m like, “Ally, you need to figure out a way to make your own sweet heat sauce so you can make pulled chicken in your slow cooker tonight and be happy again.”
I grabbed my favorite spicy ingredient ever, chipotle peppers in adobo, and I grabbed some frozen peaches, because Georgia. Spicy and sweet. There ya go.
To be honest this entire barbecue sauce creation process was one big science experiment. I knew my core ingredients were peaches, chipotles, apple cider vinegar, and tomato paste, I just had to figure out the perfect ratio. This creation of mine is smoky and spicy and TANGY with just a TOUCH of sweetness. Just how I like it.
Feel free to get all science lab with your version too! Once it tastes good, you blend it until smooth. Just be careful of the hot, spicy splatters. Not like I’m speaking from experience…
- 1 Tbsp. olive oil
- 1 shallot, peeled and diced
- 3 cups frozen or fresh peach slices, (about 21 slices)
- 1 cup water
- 2 Tbsp. apple cider vinegar
- 2 chipotle peppers, (from canned chipotle peppers in adobo)
- ¼ cup tomato paste
- 1 tsp. salt, plus more to taste
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- Freshly ground black pepper, to taste
- Optional: 1 Tbsp. honey, (if you aren't doing the Whole30 and don't mind a little added natural sugar!)
- Heat olive oil in a medium-sized saucepan over medium-low heat. Add the diced shallot, and cook about 5 minutes, stirring occasionally, until translucent and golden brown.
- Add the rest of the ingredients to the pot. Raise the heat to medium-high, and stir as it comes to a boil.
- Keep stirring as the sauce cooks down and thickens for about 5 minutes.
- Using an immersion blender, (you can also transfer the sauce to a regular blender or food processor) CAREFULLY blend the sauce until smooth and lump-free. Be extremely careful of hot splatters!
- Return the sauce in the pot over low heat, and let simmer until it reaches the perfect consistency. It should coat the back of a spoon, but still be pourable. If it's too thin, keep simmering; if it's too thick, just add a little bit of water until it's the right consistency.
- Taste for seasoning, and add salt and pepper as needed.
- You can use this immediately, but the longer it can sit and marry the flavors, the better! It will also keep well in the fridge for several days in an airtight container.
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