May 21, 2010

Jalapeño Peach Red Pepper Sauce



My Grilling Mate
...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
Great for all grill meats ~ especially fish
 
1 tablespoon olive oil
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
    Place oil in a large skillet over medium high heat. Add sweet peppers, onions, crushed red pepper and garlic. Remove from heat.
    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.

    12 comments :

    1. Book marked this. I just wish we still had stone fruits.

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    2. I am diffinitely for the cream cheese version, will try that one, sounds like a delicious spread for buttery crackers....ummm and a dip as well...yum!

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    3. I agree with pegasus. Cream cheese would be divine with that. It looks delish!

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    4. I've had pepper jelly from NOLA - is this similar at all? It looks amazing!!

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    5. I love the combo of sweet and spicy flavors here!

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    6. Trix - it is really more like a sauce than a jelly, but if you cook it longer and there is enough pectin in it I suppose so....

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    7. Holy crap you have taken 3 amazing things and put them together. That is awesome. Freakin' awesome.

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    8. Hi Drick,
      This sounds great. Thank you for sharing. Like what you said it's all purpose, they're great in grilled meats and shrimp. Can't wait to make them with grilled shrimp, yummm, yummm.

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    9. This sauce looks good, I like all the flavors, what a delicious combination, thanks for sharing this one!

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    10. I would love this with shrimp! Looks great:)

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    11. I agree with everyone, here! Looks wonderful and would be great with shrimp! Thanks for sharing!

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    12. can anyone who has made this let me know in their opinion how spicy it is? Thanks.

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