Georgia Peach & Vidalia BBQ Sauce

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No matter how much of this Georgia Peach & Vidalia BBQ Sauce I make, it never seems to be enough. I can’t believe how many uses I’ve found for it. I’ve slathered it on grilled chicken, pork, salmon and veggies (shocked how much I loved it on the eggplant). I’ve also recently used it as a sauce for braised shredded chicken. That’s definitely happening again soon.

This sauce is literally summer in a jar.

Feel Good Vibes

• Peaches bring the vitamin C and carotenoid antioxidants, which support normal immune function and help protect cells from oxidative stress.
• Vidalia onions are a good source of fiber, prebiotic carbohydrates and plant compounds including quercetin, supporting digestion and a well populated gut microbiome.
• Habanero peppers give us vitamin C and capsaicin, the compound responsible for their heat and much of their antioxidant activity.

Ingredient Substitutions

• Avocado oil: any high heat, expeller pressed oil such as grapeseed.
• Vidalia onion: any sweet onion.
• Fresh peaches: frozen peaches (no need to thaw, but do increase cooking time by 10 minutes) or fresh apricots.
• Habanero chili: 1 red Fresno + a pinch of cayenne. Or a fresh Scotch bonnet.
• Tomato paste: 1 ½ tablespoons ketchup (reduce sauce for 5 minutes longer).
• Dijon mustard: yellow, spicy brown or whole grain mustard.
• Muscovado sugar: ¼ cup coconut sugar + ½ teaspoon molasses. Or ¼ cup brown sugar if you aren’t avoiding refined sugars.
• White balsamic vinegar: white wine vinegar, champagne vinegar or apple cider vinegar.
• Cinnamon: tiny pinch allspice or nutmeg.
• Cloves: tiny pinch pumpkin pie spice.

Recipe Tips & FAQs

• Where to find
  • Vidalia onions are available in most grocery stores mid-April through August.
  • GA peaches are in season May through mid-August. Pearson Farm and GA Peach Truck have a steady supply at most intown farmers markets.
  • Habaneros can be found at most Hispanic grocery stores and sometimes at Whole Foods (though quality is sometimes suspect in my experience.)
  • Light muscovado sugar is most easily ordered online. I’m a fan of India Tree.
• Do I need to peel the peaches? I don’t. The skins soften during cooking and disappear once blended, though peeling would give you a smoother texture if desired.
• It’s a good idea to wear gloves whenever you touch the habaneros, raw or cooked, and avoid touching your eyes or any other sensitive skin.
• Can I make it without refined sugar? Yes. You could use ¼ cup granulated sugar plus a ½ teaspoon of molasses to give it some depth of flavor.
• When should I add BBQ sauce while grilling?
  For the best flavor, brush the sauce onto the meat each time you flip it, allowing each layer to cook into a sticky glaze before adding the next. This works especially well over medium or indirect heat. If you’re cooking over high heat or open flames, apply it more cautiously to keep the natural sugars from scorching.

Serving Suggestions

• Plant Based Magic: with Grilled Veggies (skip the yogurt sauce)
• Chicken Dinner Alchemized: Pan Roasted Chicken Thighs
• Pork Perfected: Roasted Pork Tenderloin in Parchment (skip Dijon and apple cider vinegar)

Storage and Shelf Life

Refrigerate: Stores well for a week in a refrigerated airtight container.

Freezer: Freezes well for up to 3 months in an airtight container. May need to reblend.

Reheat Instructions

If desired, reheat the necessary amount in a small saucepan on low heat, stirring often.

Final Thoughts

You might not look at a photo of me and think “pitmaster.” Fair enough. But let it be known both near and far, I am not afraid to fire up my Big Green Egg. 

I find the flavor of good charcoal and hardwood smoke intoxicating. And since I’m not that big a fan of bottled sauces and dressings, it totally tracks that I’ve created my own BBQ sauce, using some of my favorite Georgia ingredients. 

Peaches and Vidalias give it a complex, fruity sweetness, while habanero gives it just the right amount of heat. In a supporting role, tomato paste brings the umami, and cinnamon and cloves lend a fragrant depth to this Georgia Peach & Vidalia BBQ Sauce. 

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. 

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