How to Make BBQ Sauce with Fresh Peaches and Black Tea
Add a sweet and tangy twist to your next BBQ with this recipe for homemade BBQ sauce using peaches and black tea! This unique and flavorful sauce combines the sweetness of ripe peaches with the bold and smoky taste of black tea to create a delicious condiment that's perfect for grilling. Use the sauce to glaze meats, vegetables, or anything else you're grilling for a delicious and unique flavor. The combination of the juicy peaches and the bold black tea creates a sauce that's both sweet and savory, making it a perfect addition to any BBQ dish. Plus, using black tea adds a boost of antioxidants to your meal. Impress your friends and family with this easy and delicious homemade BBQ sauce recipe.
Why add Tea to BBQ Sauce
I love adding tea to so many recipes as tea provides such a wonderful flavour base that creates so much deliciousness. Tea adds a certain kick to many dishes, it’s down to the astringency that is caused by the tannins found in black tea. The stronger and darker the tea just like this strong English breakfast tea, the higher the tannins present. The tannins add to the sweet, smoky, spicy layers of this BBQ sauce just perfectly.
Sugar and Nutritional Information
BBQ sauce is famous for being sweet and packed full of processed sugar and some brands even have high fructose corn syrup in them and extra additives and preservatives too. This natural homemade BBQ sauce contains 45 calories per serving with 5 grams of sugar and 6 grams of carbohydrates.
How to Make Peach and Black Tea BBQ Sauce
Great for BBQs on burgers, ribs, chicken. It’s also great with salads, rice dishes, pastas, on pizzas and also for chunky chips or fries and homestyle wedges too. It’s not just for barbecues, this sauce can be enjoyed with so many dishes. Here’s how to make this sweet and smoky tea and peach BBQ sauce from scratch step by step:
INGREDIENTS (Serves 12)
4 Heaped Teaspoons of Black Tea
1/2 Cup (4 fl oz) of Freshly Boiled Water
2Tablespoons of Olive Oil
1 Medium Onion - Diced
4 Cloves of Garlic - Diced
2 Inch Piece of Fresh Ginger - Diced
1 Fresh Chili - Optional
2 Peaches - Stone Removed and Diced
Juice of 1 Lemon
1/2 Tube of Tomato Puree (Approx. 100g)
2 Tablespoons of Honey or Agave/Maple Syrup
1 Tablespoon of Dijon Mustard
1 Tablespoon of Smoked Paprika
1 Teaspoon of Salt
1 Teaspoon of Black Pepper
METHOD
Firstly, brew the black tea (I like to use strong English breakfast tea) Use 4 heaped teaspoons in 1/2 a cup of freshly boiled water. Allow to steep for 3-5 minutes, remove the leaves and set aside.
In a medium saucepan, add a glug of olive oil and add your diced onion. Keep stirring for a few minutes until the onion softens and turns brown.
Add the diced garlic, ginger and chili and keep stirring for a few minutes more.
Next add the diced peaches, tomato puree, honey/agave/maple syrup, smoked paprika, Dijon mustard, lemon juice, salt and pepper.
Add the steeped tea and allow to gently simmer for 5-10 minutes (until the peaches are soft).
Remove from the heat and allow to cool slightly before blending up with an immersion blender or regular kitchen blender.
Pour into mason jars and store in the fridge for up to 7 days, or in the freezer for up to 3 months.
Read More of my Tea Infused Recipes
