Maple peach barbecue sauce

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Prep Time: 15 minutes

Total Time: 1 hour

Author: Katie Webster

Yield: 1 3/4 cups

Serving Size: 3 tablespoons

Calories per serving: 47

Fat per serving: 1 g

Saturated fat per serving: 0 g

Carbs per serving: 9 g

Protein per serving: 0 g

Fiber per serving: 1 g

Sugar per serving: 8 g

Sodium per serving: 254 mg

Maple peach barbecue sauce, paleo friendly, vegan and gluten-free. This no tomato barbecue sauce is sweet and spicy and tangy. Brush it over chicken in the last few minutes of grilling.


  • 2 teaspoons avocado oil or organic canola oil
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground chipotle chili powder
  • ¼ teaspoon cumin
  • Generous pinch allspice
  • 2 peaches, peeled and diced
  • ¼ cup pure maple syrup, dark or amber
  • 4 teaspoons cider vinegar


  1. Swirl oil in the bottom of a large saucepan. Add onion, cover and place over medium heat. Cook, removing lid and stirring occasionally until the onion is softened and starting to brown, 12 to 15 minutes. Sprinkle salt, chipotle, cumin, and allspice and cook stirring until the spices are fragrant, about 30 seconds. Add peaches, maple syrup and vinegar, and stir to coat. Cover and increase heat to medium-high. Bring to a simmer, reduce heat to medium low or to maintain a gentle simmer and cook until the peaches are completely soft and breaking down, 4 to 5 minutes. Transfer to a blender and puree until smooth (use caution when blending hot liquids.) Cool before using.

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