Go Back

Peach Mango BBQ Sauce (AIP)

Print Recipe
Course Condiments
Cuisine AIP, American

Ingredients

  • 1 tbsp Coconut Oil Or other fat such as olive oil, animal fat, etc.
  • 1 Onion Finely chopped
  • 6 cloves garlic Crushed
  • 1 Peach (Fresh or Frozen) Chopped (about 2 cups)
  • 1 Mango Chopped
  • 1/4 cup Coconut Aminos
  • 1/4 cup Honey
  • 1/4 cup Apple Cider Vinegar
  • 1 tsp Sea Salt
  • 1 tbsp Grated Root Ginger
  • 1/2 tsp Cinnamon

Instructions

  • Melt the Coconut Oil in a pan.
  • Add the Onions and cook until softened.
  • Add garlic and cook until fragrant - about 1 minute.
  • Add to Peaches, Mango, Honey, Apple Cider Vinegar, Salt, Ginger and Cinnamon to the pan. Simmer for about 20 minutes - until the fruit starts to break down and a somewhat thick sauce starts to come together.
  • Transfer to a blender and blend until smooth.
  • Serve warm or allow to cool and transfer to a food storage container.

Notes

  • If you aren't familiar with Coconut Aminos, it is a healthier more natural version of Soy Sauce.  If you don't have Coconut Aminos on hand (it isn't the easiest ingredient to find) and you are not concerned about sticking to AIP, you could substitute it with Soy Sauce - I'd suggest using about 1/2 the amount.
  • Some people enjoy a vinegar based BBQ sauce.  If so, feel free to up the Apple Cider Vinegar to a 1/2 cup or so.
Storage
  • Keep refrigerated in a sealed jar.  Good for up to two weeks.
  • Freezes well for longer time periods.