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Peach And Pepper Grilling Sauce
2 cups chopped red sweet peppers
1 cup chopped onion
1 teaspoon crushed red pepper
2 garlic cloves -- minced
1 tablespoon olive oil
4 pounds fresh peaches (or 3 [16-oz] packages frozen unsweetened peach slices, thawed)
1 1/2 cups light brown sugar - (packed)
1 can peach or apricot nectar - (5 1/2 oz)
1/4 cup rice vinegar
1 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1/4 teaspoon salt
In a large skillet cook sweet pepper, onion, crushed red pepper, and garlic in hot oil just until tender. Remove from heat.
Wash fresh peaches, if using. Peel and pit peaches. Place half of the fresh or frozen peaches in a food processor bowl or blender container. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6-quart Dutch oven or kettle. Repeat with remaining peaches (you should have 7 cups finely chopped peaches).
Process or blend the pepper mixture until finely chopped. Transfer to the Dutch oven with peaches. Add brown sugar, nectar, vinegar, lemon juice, soy sauce, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat.
Immediately ladle hot sauce into hot, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on racks.
This recipe yields 7 half-pints sauce (fifty-four, 2-tablespoon servings).