Grilling season is upon us, so I’m just going to say this Raspberry Peach Chipotle Barbecue Sauce is my new favorite and I think it will be yours too. Made with fresh fruit and chipotle peppers, you know exactly what goes in this plus it’s super easy to make at home.
Wether your basting ribs or chicken this works great and it’s perfect for dipping, too! From the sublime nuances of spice, the tanginess from the acidic apple cider vinegar to the fruity flavors that don’t get overpowered by the chipotle peppers, this BBQ sauce is delish people.
They say necessity is the mother of invention and I got to say it’s true. I had an abundance of fresh fruit that I either needed to make into a dessert tart, a large salad or just freeze them for smoothies. So, seeing as I wanted to grill some chicken, I decided on making a spiced up BBQ sauce that used raspberries as the original flavor note and imagined the peaches not only as a flavor weapon, but a great natural thickener. Who needs store bought sauces when you have the capability at your fingertips to create and this delivers.
So let’s start this off with the peaches. On the opposite end of the stem make a crosscut in both directions so there is a “+” sign. Drop in boiling water for 30 seconds to a minute depending on the firmness of the peaches. If hard to the touch boil for a minute minimum. Remove peaches from boiling water with a slotted spoon.
When cool enough to handle peel the skin back from the cut. These get slippery so be careful with that paring knife. I dropped six in, but decided that four were plenty for this small batch of sauce. I cut the other two up for a morning smoothie.
If the skin is giving you a tough time then use a vegetable peeler, it came in handy for one peach that was resistant! Discard the skin and pit. Rough chop the peaches and purée in a food processor or blender. Set aside.
Rinse the raspberries and juice the lemon. In a medium saucepan add the raspberries, sugar and juice from the lemon. Cook on medium heat and using a spoon stir and break down the fruit. In another small bowl mix together the cornstarch and water and as you are stirring the raspberry mixture pour in the cornstarch slurry. Continue to stir as this thickens. Remove from heat and set aside to cool.
When cool press the fruit through a sieve to extract the sauce and discard the seeds. Set aside.
I use the canned chipotle peppers in adobo sauce. We are just going to use 4 and store the rest in a airtight container and refrigerate for another use.
Now that we have all of our ingredients ready, let’s makes this BBQ sauce!
The raspberry sauce is the perfect flavor base for this sauce. You should have about 1 cup of it after straining it.
Now for some savory aspects of this sauce. In a heated sauté pan add the oil and chopped onions. Sauté until translucent and slightly browned. In your food processor or blender add the sautéed onions, raspberry sauce, peach purée, the four chipotle peppers, kosher salt, vinegar and tomato paste. Purée until smooth. Season to taste with salt and for a more tangy flavor adjust with more vinegar if needed. Allow to cool and store in cleaned, airtight jars and refrigerate.
It is good for 7 days chilled, but like mine, it probably won’t last that long! You should have about one and a half quarts.
Use as basting and BBQ sauce on any grilled meat or as a dipping sauce. Happy grilling, basting and enjoy!
This Raspberry Peach Chipotle Barbecue Sauce starts with a raspberry sauce base, puréed peaches, chipotlé peppers and a apple cider vinegar.
- 4 large peaches
- 1 lb raspberries
- 1 lemon
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/2 cup water
- 2 tbsp vegetable oil
- 1 medium onion
- 4 in Chipotle chilies Adobo sauce
- 1/2 tsp kosher salt
- 1/2 cup apple cider vinegar
- 1/4 cup tomato paste
- On the opposite end of the stem on the peaches make a crosscut in both directions so there is a “+” sign. Drop in boiling water for 30 seconds to a minute depending on the firmness of the peaches. If hard to the touch boil for a minute minimum. Remove peaches from boiling water with slotted spoon and when cool enough to handle peel the skin back from the cut. Discard the skin and pit. Rough chop the peaches and purée in a food processor or blender. Set aside.
- In a medium saucepan add the rinsed raspberries, sugar and juice from the lemon. Cook on medium heat and using a spoon stir and break down the fruit. In a not the small bowl mix together the cornstarch and water and as you are stirring the raspberry mixture pour in the cornstarch slurry. Continue to stir as this thickens. Remove from heat and set aside to cool. When cool press the fruit through a sieve to extract the sauce and discard the seeds. Set aside.
- In a heated sauté pan add the oil and chopped onions. Sauté until translucent and slightly browned.
- In your food processor or blender add the sautéed onions, raspberry sauce, peach purée, the four chipotle peppers, kosher salt, vinegar and tomato paste. Purée until smooth. Season to taste with salt and for a more tangy flavor adjust with more vinegar if needed. Allow to cool and store in cleaned, airtight jars and refrigerate. Good for 7 days chilled.
- Use as a basting and BBQ sauce on any grilled meat, or as a dipping sauce.
I never thought about adding in fruit to ab bbq sauce . I am going try this tonight
Cherries are good too! Thanks Marty. Let me know how yours turns out!
Truth be told, I’m not always a big BBQ sauce fan, but you may convert me with this one – holy moly this looks awesome! You’ve combined some of my favorite flavors, but it seems like it would be the right balance of fruity / sweet / spicy…an absolute must try! I’m thinking chicken wings…
Exactly Marissa, fruity, sweet and spicy. Chicken and shrimp have been known to get tossed and find their way grilled. 🙂
Dude! Absolutely crazy for this sauce, thinking chicken pizza
That’s a perfect idea Matt! I’ll be keeping my eye out for it on your site.
Peach-raspberry BBQ sounds absolutely exotic. I’m sure it’d be exquisite on grilled chicken!
Definitely Jeff and ribs and fish… Grilling time is here!
Fruit and chipotle? Raspberry and peach! Wow Kevin I really love using fruits in sauces! loving it, pinned!
Thanks Farida, the tart, tangy and spiciness are perfect for basting on the grill. 🙂
Now I’ve had raspberry BBQ sauce and Peach BBQ sauce – but never a BBQ sauce that combined them both WITH Chipotle chilies in Adobo sauce thrown in for a good bit of heat to balance off the sweet fruits! Why this sounds fantastic, Kevin!
Hope y’all have a wonderful weekend – and tell Nagi Hi from me! 🙂
It’s really a fantastic flavor combo packin’ a little heat! Happy Friday Shashi 🙂
I’m a total bbq lover…any time we grill something up, I’m tempted to douse it in bbq sauce! I love the sound of this so much. I bet the fruity flavors bring great balance and depth of flavor!
With the incredible weather we are graced with here in San Diego grilling gets to happen more often than not an dI too LOVE it. All the charred bits and smell and flavor it imparts. With a tasty and sticky BBQ sauce like this one it’s great on fish, chicken and pork. Yeah for BBQ ribs! Have a great weekend and Happy Anniversary again to you two. 🙂
Did I hear peaches? Man, this sauce is right up my alley! I love summer peaches. We haven’t seen them up here in the stores yet, but they are coming soon…and when they do, this BBQ sauce will be on the agenda! Hope you and Dave have an awesome weekend full of grilling adventures! #WolfpackSauces
The combo of flavors is off the hook tasty with the heat. The May grey cloudy week of weather seems to have lifted here and it looks like sunny grilling weather awaits this weekend. Can’t wait! Have a great one yourselves Dave. #WolfpackGrillers
That looks delicious. I love peaches and raspberries together but never had it in a BBQ sauce. Got to try this one.
Oh Beth when mixed with the chipotle it’s heavenly. Hope you give this a try and have a great weekend!
Thanks for sharing this one Kevin, I can only imagine how great it tastes!
Thanks Dan, the tart and tangy raspberry works so well with the chipotle. Good stuff!
Hey Kevin! This one is on my list to make when fresh peaches are in season. I store leftover chipotles in adobo in a freezer bag. I squeeze the bag to flatten the chiles so that once they are frozen I can break off a chunk. I do the same with tomato paste.
That’s a great idea Dorothy, I might have to use it, too!
Nothing better than peaches in BBQ sauce, but raspberries too? I need to try this!!!
Matt it really is almost all gone! Had it on chicken and slow roasted ribs tonight too. Great fruit and spice combo… Enjoy!
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