Ingredients
Units
Scale
- 6 cups finely chopped pitted and peeled YELLOW* peaches (about 3 pounds or 9 medium peaches)
- 1 cup finely diced red bell pepper (about 1 large pepper)
- 3 tablespoons finely chopped garlic
- 1 cup finely diced onion (about 1 large)
- 1 1/4 cups honey
- 3/4 cup apple cider vinegar (must be 5% acidity)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon hot pepper flakes
- 2 teaspoons dry mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)
Instructions
- Combine ingredients in a large, heavy-bottomed pot. Bring to a boil. Reduce heat and simmer, stirring frequently. Simmer for 25 minutes, or until peaches begin to break down and mixture turns into a thin and chunky sauce.
- Allow sauce to cool for a few minutes until it is no longer bubbling. Carefully, blend with an electric blender or an immersion blender to desired consistency.
- If canning: ladle hot sauce into hot sanitized jars, leaving ½-inch headspace. Wipe jar rims and place lids on jars, fingertip-tight. Process in boiling water bath canner for 15 minutes, adjusting for altitude.
- If freezing: ladle into sanitized, freezer-safe containers, leaving an inch of headspace and freeze immediately.
Notes
* Use ONLY YELLOW peaches if you are canning this recipe. White-fleshed peaches are lower in acidity and not safe for canning.
- Prep Time: 0 hours
- Cook Time: 0 hours