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.
SweetPreservation.com asked me to be a Canbassador this year and sent me what seemed like a literal ton of peaches. We’ve wanted to make a spicy peach sauce for a while now so this seemed like the perfect opportunity. We had the grill going so we grilled the peppers and loved the smoky flavor they gave the final product. Think of the sauce as sort of a cross between hot sauce and barbecue sauce. So far we marinated then grilled chicken using it and I plan to make a killer pulled pork with it tomorrow.