• 2 Ratings

Use this peach sauce recipe on a cheese board or to toss with sauteed shrimp or brush on grilled pork. However you use this peach hot sauce, it will lend a nice tropical touch to your dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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 5 cups pureed peaches.)

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  • Add sugar, nectar, vinegar, lemon juice, garlic, chili pepper, and 1/2 teaspoon salt to Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in berries.

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  • Process sauce in standard canning jars following directions below, or ladle into decorative jars and store in the refrigerator for up to 1 week before using.

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  • To process the sauce, immediately ladle hot sauce into hot, clean half-pint canning jars, leaving 1/4-inch headspace. Wipe rims and adjust lids. Process jars in a boiling water canner 15 minutes (start timing when water begins to boil). Remove jars from canner; cook on racks. Stir sauce before serving. Makes 8 half-pint jars.

Nutrition Facts

147 calories; 5 g total fat; 2 g saturated fat; 18 mg cholesterol; 124 mg sodium. 24 g carbohydrates; 1 g fiber; 3 g protein; 31 RE vitamin a; 10 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
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