Peach And Vidalia Onion Hot Sauce Recipes

SOUTHERN PEACH, VIDALIA ONION & BOURBON BBQ SAUCE

Steps:

• 1. Heat the butter and oil over medium heat in a 4-quart or larger sauce pan.
• 2. Add the onions and cook, stirring often, until the onion are translucent, about five minutes.
• 3. Add the garlic and cook one minute longer.
• 4. Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
• 5. Pour the mixture along with the water into a blender and blend until smooth.
• 6. Pour the mixture back into the sauce pan and lower the heat to low.
• 7. Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.

PEACH AND VIDALIA ONION HOT SAUCE

Steps:

• Peel and thinly slice 1 large Vidalia onion.
• Into a large heavy bottom pot, add 1 tablespoon vegetable oil on low and let the onion caramelize very slowly, about 1 hour.
• Once the onion is golden brown, add 2 tablespoons brown, 1 diced jalapeno pepper, 1/2 a diced red bell pepper and 1/2 cup of "Sweet Chili Sauce".
• Add 2 cups of skinned and chopped peaches, pits removed and 1/4 cup distilled white vinegar. Mix to combine.
• Season with 1 teaspoon cayenne pepper and 1 teaspoon salt.
• Let the mixture cook on low, about 30 minutes.
• Add everything to the bowl of your food processor and combine until pureed, about 2 minutes.
• Preserve
• To preserve this hot sauce, use a canner. (Follow the directions of your canner.
• Set the canner to boil and pour the sauce into prepared jars.
• Jars should be washed, then sterilized with boiling water.
• Fill to 1/4 inch head room and top with simmered lids.
• Screw bands on to finger tight, not too tight.
• Set into the canner with at least 2 inches of water above the jars.
• Process for 15 minutes. (A rolling boil)
• Turn off the heat, and let sit in the canner 5 minutes.
• Remove the jars, then let them sit, undisturbed for 24 hours.
• Check to be sure the lids have inverted. If not, refrigerate and use within a few weeks. Otherwise, this sauce will keep at least 6 months.
• Refrigerate after opening.
• Karen Harris https://www.bittersaltysoursweet.com

VIDALIA ONION & PEACH RELISH

Steps:

• 1. Sterilize jars and lids. This takes a little while, so start right before you start perparing the fruit and veggies. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process your jars of relish. In another small pot; sterilize lids in gently boiling water for 5 minutes.
• 2. Combine water, sugar, vinegar, gin celery seed, mustard seed, bay leafs, crushed red pepper and salt in a stainless steele stock pot or pan; bring to boil over medium heat. Add peaches, onion, garlic and jalapeno pepper; return to a slow boil and boil for 15 minutes, stirring occassionally.
• 3. Remove relish from heat and fill hot sterlized jars, leaving 1/2 inch of head space. Wipe rims of jars clean, apply lids and twist on rings. Process in a boiling water canner for 10 minutes. Turn heat off and let jars set in hot water for an additional 5 minutes. Remove jars from canner; place on dry towel and let set for 24 hours. Check lids to insure they sealed properly. Store in cool, dark place for up to 1 year.