Peach And Vidalia Onion Hot Sauce Recipes

PEACH HABANERO HOT SAUCE

Steps:

• Combine all ingredients, EXCEPT habanero peppers in a medium saucepan. Bring to a boil. Turn heat down and simmer 5 minutes.
• Add peppers and simmer 1 more minute. Use an immersion blender to blend the mixture in the saucepan until smooth. Or use a blender, but let the mixture cool for 15 minutes first.
• Let cool completely and bottle in sauce jars or mason jars. Store in refrigerator. It should be good for several months.

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

BOURBON VIDALIA ONION BARBECUE SAUCE

Steps:

• Heat oil and butter and sautee onions and garlic till tender about 5 minutes.
• Add rest of ingredients bring to boil then simmer for 30 minutes.
• Using a hand blender puree till onions are very fine.
• Cool and jar.
• Baste on any meats you want to be finger licking GOOD!