Hill Country "If You Gotta Have It!" Peach Chipotle Sauce

Sweet and Tangy Sauce

GMA Recipes
Servings:Over 8
Difficulty: Easy
Cook Time: min

Creating a sauce for Hill Country restaurant in New York City, where I am the executive chef, was a lot harder than it sounds. First off, the Texas barbecue that we celebrate doesn't use sauce—it's a no-sauce zone! But since we were going to be in the Big Apple, we knew that we had to have a sauce—thus the "if you gotta have it" name. The owner, Marc Glosserman, and I must have tasted 300 or more sauces to find a style that we thought would go with our simple salt-and-pepper-rubbed barbecue. At one pre-opening cookout, we had three long tables literally covered with different sauces! We finally decided on a sweet, red, high-vinegar sauce studded with chunks of the famous Fredericksburg, Texas, peaches and infused with a smoky bite from chipotles. It's great, but don't just take my word for it; it won an award of excellence from the National Barbecue Association!


  • One 28-ounce can crushed tomatoes
  • 1 cup packed brown sugar
  • 2 tablespoons molasses
  • 3/4 cup chunky peach preserves, divided
  • 1/2 cup ketchup
  • 1/4 cup Heinz Chili Sauce
  • 1/4 to 1/3 cup apple cider vinegar
  • 1/8 cup rice vinegar
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon chipotle chile powder
  • 1/2 to 1 teaspoon kosher salt
  • Cooking Directions

    In a large saucepan, combine the tomatoes, sugar, molasses, 1/2 cup of the peach preserves, the ketchup, chili sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the chipotle powder and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes. Taste and add more vinegar if needed; you should taste a tang of vinegar and then the sweetness of the sauce.

    Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Add the remaining 1/4 cup peach preserves. Taste and adjust seasonings with the salt. Let sit for 5 minutes, and then stir again. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

    Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

    This recipe was styled by chef Karen Pickus for "Good Morning America."

    Elizabeth Karmel, executive chef Hill Country Barbecue Market – NYC and Washington, D.C.

    Recipe adapted from Soaked, Slathered and Seasoned by Elizabeth Karmel (John Wiley & Sons, 2009).

    Recipe Summary

    Main Ingredients: tomatoes, brown sugar, molasses, peach preserves

    Course: Main Course, Party Platter

    More Info: Kid Friendly

    More Recipes You May Like
    Mike Mills' Apple City BBQ Sauce
    BBQ Sauce for Great Grilling!
    Mike Mills' Tangy Pit Beans
    Baked Beans Make a Great Side Dish for Your BBQ
    Mike Mills' 17th Street's Creamy Deviled Eggs
    Fill Up on This America Favorite
    Elizabeth Karmel's Texas Hill Country Brisket
    Grill Up an Authentic Texas BBQ Feast!
    Ree Drummond's Peach-Whiskey BBQ Chicken
    Try This Flavor-Packed Dish Over a Plate of Grits at Your Next Barbeque
    Pat and Gina Neely's Momma Daisy's Peach and Blackberry Cobbler
    'Down Home With the Neelys: A Southern Family Cookbook'
    Deen Brothers' Bacon Wrapped Chicken Breasts
    A Spicy Approach to a Dinner Staple