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Apricot Barbecue Sauce [Vegan Option]

Adapted from Chic Eats / A fruity homemade barbecue sauce.
Course Sauce
Cuisine Vegetarian
Author Shelly Westerhausen


  • 1 pound of apricots , sliced in half
  • 1 teaspoon olive oil
  • 2 teaspoons honey (omit if making vegan)
  • 4 thyme sprigs
  • 2 Tablespoons butter (use olive oil if making vegan)
  • 1 jalapeno , chopped
  • 1 cup of chopped sweet onion (about 1 small onion)
  • 2 garlic cloves
  • 1 teaspoon chili powder
  • 1 large tomato
  • 1/4 cup brown sugar
  • 3/4 cup ketchup (homemade or store-bought)
  • 3/4 cup water
  • 2 Tablespoon molasses
  • 2 Tablespoons vinegar
  • 1 Tablespoon dijon mustard
  • Salt / Pepper , to taste
  • Hot sauce , optional (if you like your bbq spicy – I used sriracha)


  1. Preheat oven to 375 degrees and line a baking sheet with foil or parchment paper. Mix together the apricot halves, olive oil, honey (if using), and a little salt in a bowl until all the apricots are coated. Transfer the apricots to your prepared baking sheet with the flesh sides up. Roast for 30 minutes and then add the thyme sprigs and roast for another 15 to 20 minutes or until the apricots are completely soft. Remove from oven and let cool slightly.
  2. Heat the butter in a large stock pan over medium heat and add in the onions, garlic, and jalepeno. Saute over medium for about 10 minutes or until the onions are soft. Next, add in the chili powder and let cook for 30 seconds or until very fragrant. Remove from heat and throw in the rest of your ingredients.
  3. Us an immersion blender to puree the sauce and return your pot to the burner. Let simmer for 20 minutes or until the mixture has reached your desired thickness. Make sure to add more salt and pepper if needed. Let cool and then lather all over your favorite snacks. This should keep in an airtight container in the fridge for at least a week and can be froze if you want to keep it longer.