Fire up the grill and slather on the barbecue sauce!
Earlier I discussed how barbecue sauce is a condiment I didn’t really grow to appreciate until I went vegetarian. I think another reason I’ve grown to appreciate it in later years is because I’ve started making it myself. Barbecue sauce is ridiculously easy to prepare at home, and most recipes make a lot! Fortunately barbecue sauce also keeps really well, so you can make yourself a batch that’ll last you for weeks and weeks in the fridge. Everyone wins!
With peaches in season, I decided to give peach barbecue sauce a try. I was watching Paula’s Best Dishes the other week, and lo and behold, Ms. Deen had a recipe for homemade peach bbq sauce on her show. I know, you thought you’d never see a Paula Deen recipe on here, right? Well, she does occasionally put out some nice light recipes that aren’t drowning in butter; and while this sauce was an accompaniment to grilled tilapia, the sauce itself was veg-friendly and looked delicious!
You are about to witness how easy it is to make your own barbecue sauce; and you’ll wonder why you were wasting your time and money buying bottles from the store (specialty sauces are one thing, but just plain ol’ BBQ sauce? Make it – it’s fun!). In a large pot, I combined ketchup, mustard, canola oil, apple cider vinegar, dried minced garlic, salt (I didn’t have the garlic salt the recipe called for, so I used a pinch or two of both garlic and salt), vegan Worcestershire sauce (regular Worcestershire sauce usually has anchovies; I use The Wizard’s Vegan Worcestershire and it’s a great sub), paprika, lemon juice, black pepper, brown sugar (I reduced the amount to 1 TB because I don’t like incredibly sweet sauces, and was also using sweet bourbon), water, and my own addition, Jack Daniels. I replaced 1/2 a cup of the recipe’s water with Jack Daniels; you can sub more or less depending on how much of a bourbon-y taste you want.
While I heated up the mixture above, I chopped my onion; and added it once the mixture came to a boil. I then simmered the sauce for twenty minutes. In the meantime, I prepared my peaches. The recipe calls for fresh or canned peaches. If you’re not going to use fresh peaches (and I didn’t – I’d already bought a lot of fresh peaches for a crisp and for snacking, so I got frozen peaches for this sauce), I’d recommend using frozen peaches instead of canned, since they’re not covered in gooey sweet syrup and additives. For this recipe, I used a defrosted 16-oz bag of peaches, and blended them in my blender until they were very smooth. You can puree less if you’d like chunkier sauce!
Once twenty minutes had passed, I stirred in my peaches. I also raised the heat back up to high so the sauce could cook a bit with the peach puree inside of it. Once it got to a boil, I reduced back to a simmer and simmered for just a couple of minutes. After that, it’s done! A quick, simple, summer-y BBQ sauce that’s perfect for a slab of tofu, a seitan cutlet, or even just dipping in crackers (which is what I did to taste-test).
This sauce has a light peach taste and the bourbon isn’t too heavy, so it’s a tasty combo that doesn’t overpower the sauce – or whatever the sauce is on, for that matter. Plus, it makes a lot, so you’ll have plenty to keep around and even give to friends!