Pomegranate-Peach Barbeque Sauce

2.8 (6 reviews)

Pomegranate-Peach Barbeque Sauce



  • 3 Tbsp. extra-virgin olive oil
  • 1/2 cup red onion, finely chopped
  • 1/4 tsp. coarse sea salt
  • 1/8 tsp. cayenne pepper
  • 1 large clove garlic, minced
  • 1 cup peaches, peeled and diced
  • 1 cup  tomato sauce
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1/4 cup pomegranate molasses
  • 3 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. tamari or soy sauce
  • 2 Tbsp. tomato paste
  • 1–3 Tbsp. chipotle peppers in adobo sauce, chopped
  • 2 tsp. fresh sage, minced


  • Warm the oil in a small saucepan over medium heat. Add the onion, salt, and cayenne pepper and sauté until the onion is soft, about 5 to 7 minutes. Add the garlic and sauté until fragrant, about 2 to 3 minutes.
  • Transfer to a blender. Add the peaches, tomato sauce, water, red wine vinegar, pomegranate molasses, lime juice, tamari or soy sauce, tomato paste, and chipotle peppers and process until smooth.
  • Pour the sauce back into the saucepan and simmer over medium-low heat, stirring occasionally, until thick, about 20 minutes. Stir in the sage and simmer for 1 to 2 more minutes. Taste and season with more salt, if desired. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.

Makes about 2 1/2 cups

Try this barbeque sauce with Summer Vegetable and Tofu Kebabs.

Recipes used with permission from Afro-Vegan by Bryant Terry, copyright © 2014. Published by TenSpeed Press, a division of Penguin Random House, Inc. Photography © 2014 by Paige Green

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Rated 2.8/5 based on 6 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind