2 cups halved fresh habaneros
2 fresh anaheim or poblano peppers, halved
2 1/2 lb peaches, peeled and quartered
8 cloves garlic
1 medium onion
1 teaspoon Worcestershire sauce
1 1/2 cups vinegar
1/2 cup lime juice
1/2 teaspoon powdered roasted ginger
salt and pepper
Toss the peppers with a bit of olive oil. Prepare grill. Grill until blackened. Simmer the remaining ingredients in a large pot for 10 minutes. Add the peppers and cook an additional 10 minutes. Pour into a blender and puree until very smooth. Pour into jars. Refrigerate and use within 6 weeks.
Yield: about 4 quarts
Note: do the use of low-acid foods I do not recommend water bath canning.