I really enjoy making different BBQ Sauces – the flavors are really fun and the possibilities really are endless. From root beer to fig and even strawberry, we’ve made our share of sauces.

I have been dreaming about a peach sriracha bbq sauce for a while, now, and today was the day to make it happen.

Sriracha is a flavor profile that I really like. Southeast Asian with lots of heat – but with lots of flavor. It’s not just heat for heats’s sake.

So… armed with 8 pounds of peaches and 7 huge red peppers, I went to work. First was roasting the peppers…


The peppers had me drooling. There’s something about charring peppers and steaming them in a bag that just gets my gastric juices flowing. It took great restraint to keep from just eating them standing up in the kitchen.

Into the pot they went with a couple pounds of onions, a full head of garlic, and the peaches. I put the peaches – unpeeled – into the food processor and mashed them up pretty well before adding them to the pot.


And then went in a whole bottle of Sriracha Sauce, a cup of pure cane syrup, 2 heaping tablespoons of smoked paprika, a full bottle of catsup, 2 cups apple cider vinegar, and some salt and pepper… and I let it simmer away for about an hour.

Into sterilized jars and into the pressure canner.

Alas, one jar didn’t make it. I have a few old jars that I really do need to just replace – I’ve been reusing them for years. Note to self: go through the jars downstairs…


But they cleaned up nicely.


I ended up with 8 quarts of sauce. Methinks I may get some smaller jars at some point and re-can some of it for Christmas.

We shall see.

In the meantime…  here’s the recipe:

Peach Sriracha BBQ Sauce

  • 8 pounds fresh, ripe peaches
  • 7 large red bell peppers
  • 2 pounds onions
  • 1 head garlic
  • 2 cups apple cider vinegar
  • 1 bottle sriracha sauce
  • 1 bottle catsup
  • 1 cup cane syrup
  • 2 tbsp smoked paprika
  • salt and pepper

Roast peppers, steam, peel, and chop. Set aside.

Chop 2 pounds onions and saute in a large pot until translucent, using about a quarter cup olive oil.

Add peppers and minced garlic.

Pit peaches. In batches, chop in food processor, and add to pot.

Add remaining ingredients and mix well.

Bring to a boil, cover, and reduce to a simmer. Let sauce simmer about an hour, stirring now and then to keep from scorching.

Using an immersion blender, blend sauce until smooth.

Place sauce into hot, sterilized jars, and process in a hot water bath or pressure canner according to manufacturers instructions. (About 15 minutes at 11 pounds pressure for a pressure canner.)

I have to admit it came out great. It’s going on grilled chicken, tonight – and steaks tomorrow!