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Peach Barbecue Sauce 

This sauce is both sweet and savory, a perfect match for chicken, salmon or pork ribs.  The Jalapeno oil adds a touch of heat. What could be better?


  • 5 medium sized ripe peaches

  • 3 large garlic cloves

  • 2 shallots

  • 2 tbsp of The Tangy Olive Jalapeno Pure Olive Oil

  • ¾ cup of The Tangy Olive White Peach Balsamic Vinegar

  • ½ cup brown sugar

  • ¼ cup Tomato paste

  • 2 tbsp grainy Dijon mustard

  • 1 tbsp Worcestershire sauce

  • 2 tbsp smokes paprika

  • ½ tsp ground nutmeg

  • 1 tsp sea salt

  • ½ tsp black pepper


Peel and chop peaches into ½ inch pcs and set aside.  Mince garlic cloves and shallots and place in a large pan with oil.


Sauté over medium heat until shallots are soft and just browned (3-5 minutes). Pour in Balsamic, add brown sugar, tomato paste, Dijon, Worcestershire sauce, paprika and nutmeg (season to taste with salt and pepper).

Mix well to combine. 


Add peaches and bring everything to boil, turn down heat and simmers for 30 minutes or until the sauce is thickened and peaches are soft.


Remove from heat and allow to cool to room temp. Puree with blender or with

an immersion blender until smooth and creamy.

Image by Egor Myznik

The Tangy Olive



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