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4.78 from 18 votes

Savory Peach Sauce Recipe

Dijon, lemon, thyme, garlic and chili flakes give this savory peach sauce recipe a great depth of flavor. A delicious pairing with chicken, turkey and pork.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sauces
Cuisine: American
Servings (change as needed): 8 (1/4-1/3 cup each)
Author: Cheryl

Ingredients

  • 6 fresh peaches (about 4 cups chopped)
  • 2 tablespoon lemon juice or apple cider vinegar (about 1/2 large lemon)
  • 1/3 cup white sugar (or brown sugar)
  • 2 teaspoon Dijon mustard
  • 2 cloves garlic, minced - about 2 teaspoons (or 2 frozen cubes or 1/4 tsp garlic powder)
  • 3 tablespoon green onion, finely chopped
  • 1/4 teaspoon red pepper flakes (or more)
  • 2 tablespoon fresh thyme (or 1 tsp dried)
  • 1/2 teaspoon each, salt and black pepper

Instructions

  • PEEL AND CUT THE PEACHES (Note 1): For easy peeling, carefully drop peaches into a medium pot of boiling water. Boil for 1 minute. Lift out peaches with a slotted spoon and slip off the skins. Cut peaches in half and remove pits. Chop into small chunks, about 1/2-3/4 inch (1.28-1.9 cm).
  • MAKE THE SAUCE: In a medium saucepan (I use the same one as above), put in all ingredients. Heat to Medium-high heat to bring to gentle boil (lower heat to medium heat if boiling too rapidly). Gently boil for about 6-8 minutes uncovered, stirring frequently, or until you reach the desired consistency. The more you cook it, the thicker it will get. Taste and adjust seasonings, adding more lemon, sugar, chili flakes, thyme as needed. Serve hot or cold with chicken, fish, pork or grains.

Notes

  1. To remove peach skins
    • Place peaches in a pot of boiling water for 1 minute.
    • Empty peaches into a colander and continually rinse with very cold water to stop the cooking process.
    • Skins will slip off with your fingers. For stubborn spots, using a paring knife.
  2. To chop/dice peaches
    • Slide a small knife all around the indent of the peach. Twist two halves of the peach in opposite directions along the cut to separate.
    • Remove pit.
    • Slice into 1/2 inch pieces. Then dice.
  3. Variations:
    • Add a tablespoon or two of good quality balsamic vinegar or a couple teaspoons Worcestershire sauce.
    • Replace the thyme with other fresh herbs like rosemary or tarragon.
    • Add a bit of red onion, sautéed in a teaspoon olive oil before adding the remaining ingredients.
  4. Make Ahead: The savory peach sauce can be made 3-5 days ahead and kept in the fridge in an airtight container. Serve cold or warm it up in the microwave.
 
Nutrition values are estimates for about 1/4 cup/59 ml.
Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 231mg | Fiber: 2g | Sugar: 18g | Vitamin A: 491IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg