Peach Chili Sauce Recipes

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PEACH CHILI SAUCE



Peach Chili Sauce image

I've been eating and serving this tasty chili sauce since my childhood-it's always been a favorite. -Barb Townsend-Batten, Blenheim, Ontario

Provided by Taste of Home

Time 3h5m

Yield 5 pints.

Number Of Ingredients 11

5 pounds tomatoes (about 15 medium)
3 medium peaches (about 1-1/2 pounds)
3 large sweet onions, chopped (about 6 cups)
3 medium pears, peeled and chopped (about 3 cups)
2 medium green peppers, chopped (about 1-1/2 cups)
2 celery ribs, chopped
2 jalapeno peppers, seeded and cut into matchsticks
3 cups sugar
2 cups white vinegar
3 teaspoons salt
1 teaspoon mixed pickling spices

Steps:

  • Fill a Dutch oven two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato and peach. Using tongs, place tomatoes and peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and peaches; immediately drop into ice water. Pull off skins with tip of a knife; discard skins., Coarsely chop tomatoes and peaches; place in a stockpot. Add onions, pears, green peppers, celery, jalapenos, sugar, vinegar and salt. Place pickling spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 2 to 2-1/2 hours or until thickened, stirring occasionally. Discard spice bag., Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

HOMEMADE CHILI SAUCE



Homemade Chili Sauce image

Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 7

1 cup tomato sauce
2 tablespoons brown sugar, or more to taste
2 tablespoons distilled white vinegar
½ teaspoon chili powder
¼ teaspoon ground allspice
¼ teaspoon garlic powder
¼ teaspoon onion powder

Steps:

  • Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g

PEACH CHILI SAUCE



Peach Chili Sauce image

Oh so good. This is a condiment, used the same as ketchup or picallili. Wonderful with pork and chicken. I use it as an ingredient in my cooking. I like to mix it with a few cans of different beans for a quick, easy Calico Beans. I also pour it over meat loaf, and love it on my burgers. Don't use a food mill on this one, you want it chunky.

Provided by Well-Aged Cooky

Categories     Sauces

Time 2h45m

Yield 4 pints

Number Of Ingredients 10

3 lbs tomatoes, peeled and chopped, about 6 cups
2 cups onions, small dice
6 cups ripe peaches, peeled and chopped in half inch pieces
1 cup celery, small dice
2 sweet green peppers, small dice
1 hot red pepper, deseeded if you want less heat, and minced
1 1/2 cups cider vinegar
2 tablespoons pickling spices
2 teaspoons pickling salt
2 cups sugar

Steps:

  • Combine tomatoes, onions, peaches, celery, peppers, and vinegar in very large, heavy pot.
  • Place pickling spice cheesecloth and tie up. Add, along with salt, to pot.
  • Bring to a boil over high heat.
  • Reduce heat and boil gently, uncovered, for 1 to 1 1/2 hours, or until thick, stirring ocassionally.
  • Stir in sugar.
  • Return to a boil, and boil gently for 30 minutes, stirring ocassionally.
  • Remove spice bag.
  • ladle into sterilized jars, leaving 1/2 head space.
  • Process 15 minutes for pints and half pints.

Nutrition Facts : Calories 620.1, Fat 1.6, SaturatedFat 0.3, Sodium 1209.6, Carbohydrate 151.1, Fiber 10.6, Sugar 136.5, Protein 7

PEACH CHIPOTLE SAUCE



Peach Chipotle Sauce image

Provided by Food Network

Time 1h40m

Yield 4 cups

Number Of Ingredients 11

1 (28-ounce) can crushed tomatoes
1 cup packed brown sugar
2 tablespoons molasses
3/4 cup chunky peach preserves
1/2 cup ketchup
1/4 cup chili sauce (Recommended: Heinz)
1/4 to 1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons rice vinegar
1/2 teaspoon chipotle chile powder
Salt

Steps:

  • In a large saucepan, stir together the tomatoes, sugar, molasses, 1/2 cup peach preserves. ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, rice vinegar, and chipotle powder. Simmer over medium heat until the sauce is thickened and flavors have blended, about 30 minutes.
  • Let the sauce cool slightly, about 10 minutes. Transfer the sauce to a blender with the remaining 1/4 cup peach preserves; season with salt to taste. Cool completely, then store in the refrigerator for up to 2 weeks.

CHILI PEACH GLAZE



Chili Peach Glaze image

Sweet and savory peach glaze with a little kick, perfect for topping meats like chicken or pork.

Provided by jerecar

Categories     Sauces

Time 25m

Yield 4

Number Of Ingredients 5

2 cups frozen peach slices
½ cup water
⅓ cup white sugar
¼ teaspoon chili powder
⅛ teaspoon cayenne pepper

Steps:

  • Combine peaches, water, sugar, chili powder, and cayenne pepper in a small saucepan and bring to a boil. Cook until peaches are softened; mash to roughly pea-sized bits.
  • Reduce heat to a simmer and continue to cook until liquid is reduced to a syrup consistency, about 15 minutes. Remove from heat and allow to cool to desired serving temperature.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 46.8 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.8 g, Sodium 10.1 mg, Sugar 44.4 g

PEACH-CHILI PORK CHOPS



Peach-Chili Pork Chops image

I found this recipe in my Good Housekeeping cookbook when I was looking for recipes I could use for blade pork chops, which are fairly inexpensive at my grocery store. This recipe will work with any cut of pork chop; thin chops shouldn't be used, however. I'd never made chops with this type of sauce, but I'm glad I tried it -- it's delicious!

Provided by TasteTester

Categories     Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 pork chops, any cut, including blade cut or 4 -6 shoulder steaks, all cut 3/4 to 1-inch thick
1/2 small onion, thinly sliced (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
16 ounces can cling peach halves, separating syrup from peaches
1/4 cup chili sauce (I prefer Heinz brand)
2 tablespoons lemon juice

Steps:

  • Pour a small amount of olive or vegetable oil into a 10 or 12-inch skillet. If using onions, cook them over low heat until tender and set aside. Brown pork chops on both sides in same pan. Sprinkle chops with salt and pepper. Put onions back in pan.
  • Add chicken broth, syrup from the can of peaches, 1/4 cup chili sauce and the lemon juice.
  • Reduce heat to low. Cover and simmer for one hour. Skim fat from pan liquid. Place chops on a plate and cover. Meanwhile, increase heat to high and boil down the sauce to desired thickness. Add peach halves to sauce; pour sauce over pork chops and serve.
  • (I don't add the peach halves to the sauce. I just serve them separately as fruit in a small dish for each person.).

Nutrition Facts : Calories 310, Fat 14.5, SaturatedFat 5, Cholesterol 75, Sodium 687.4, Carbohydrate 20.7, Fiber 2.5, Sugar 17.1, Protein 24.1

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