Peach and Pepper Grilling Sauce
From shandy 16 years ago
- 45 minutes to make
- Serves 20
The flavor is a little spicy. The sauce will be great on a wide variety of meats when grilling inside or out. This sauce will also go well as a side condiment.
Ingredients
- 2 c. chopped red bell pepper shopping list
- 1 c. chopped onion shopping list
- 1 t. crushed red pepper shopping list
- 2 garlic cloves minced shopping list
- 1 T. olive oil shopping list
- 4 pounds peaches shopping list
- 1 1/2 c. light brown sugar (packed) shopping list
- 1 (5 1/2 oz) can of peach or apricot nectar shopping list
- 1/4 c. rice vinegar shopping list
- 1 T. lemon juice shopping list
- 1 T. soy sauce shopping list
- 2 t. grated fresh ginger or 1 t. ginger powder shopping list
- 1/4 t. salt shopping list
How to make it
- In a large skillet, cook red bell pepper, onion, crushed red pepper, and garlic in hot oil just until tender.
- Remove from heat.
- Wash fresh peaches, peel and pit.
- Place half of the fresh peaches in a food processor or blender container. Cover and process or blend until peaches are very finely chopped.
- Transfer chopped peaches to a 6-quart Dutch oven or saucepan.
- Repeat with remaining peaches (you should have 7 cups finely chopped peaches).
- Process or blend the pepper mixture until finely chopped.
- Transfer to the Dutch oven or saucepan.
- Add brown sugar, nectar, vinegar, lemon juice, soy sauce, ginger and salt.
- Bring to boiling; reduce heat. Simmer, uncovered , for 15 to 20 minutes or until desired consistency, stirring occasionally.
- Remove from heat.
- Immediately ladle hot sauce into hot, sterilized pint canning jars, leaving 1/4 inch head space.
- Wipe rims and adjust lids.
- Process the jars in a boiling-water bath for 15 minutes (start timing when water returns to boil).
- Remove jars from canner; cool on racks.
Ingredients processed and cooking
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People Who Like This Dish 8
- pudgy47 Las Vegas, NV
- bakermanrooster Wichita, KS
- greenlord Montreal, CA
- mommykaryn Lindsay, CA
- wdsdy GA
- sunny Portland, OR
- krumkake Chicago Suburbs, IL
- cajunnan Norcross, GA
- shandy Tacoma, WA
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The Rating
Reviewed by 3 people-
The flavor cobo in this recipe is wonderful!!!!!! This would work well with shell fish, or just about ant thing. Great post.
pudgy47
in Las Vegas loved it
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Mmm mmm, this sounds so good! I'm already dreaming about it paired with pork ribs on the grill! You've got my 5!
wdsdy
in loved it
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That sounds wonderfull to grill firm flesh fishes and white meats !! I cant wait for the gilling season to be back. Saved this one!! 5 Forks
greenlord
in Montreal loved it
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