...and so much more
You folks know I have many homemade seasonings, blends, rubs, mopping sauces and glazes that I bring out depending on whatever I am cooking at the time. Today I’m sharing a really great secret, an all-purpose sauce that is so versatile.
Yep, another canning recipe as in food preservation. So, for all you folks who have left messages saying you intend to ‘put up something this year’ – go to it. This is one to add to your pantry.
Use this sauce for just about anything. When I say it’s all purpose, it is. Pour it over a block of cream cheese for an instant spread, spoon it over lamb, over shrimp and do what I like to do with it – use it as a finishing glaze for grilled meats. I just bet you will find a dozen or more uses for it. Enjoy!
Jalapeño Peach Red Pepper Sauce
2 cups chopped red sweet peppers, seeds removed
1 cup chopped onion
1/2 teaspoon crushed red pepper
2 jalapeño peppers, seeds removed & diced
3 garlic cloves, minced
4 pounds fresh peaches, peeled & chopped
1 1/2 cup packed light brown sugar
1 -5.5 ounce can apricot nectar
1/4 cup rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1/4 teaspoon salt
Process peaches in a food processor or blender in batches until chopped very fine until you have 7 cup up peaches. Place in a large stockpot. Process the pepper mixture until finely chopped. Place in with the peaches.
Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered for 15 to 20 minutes stirring occasionally or until desired consistency. If you want it thick, keep cooking for a bit longer. Skim off any foam during the last 10 minutes.
Remove from heat.
Ladle the sauce into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe down rims and adjust lids. Process jars in a boiling water bath for 15 minutes. Remember to start timing when the water returns to a boil.
Note: You can also use 3 -16 ounce packages of frozen unsweetened peaches, but thaw before processing.