Sounds crazy, right? It IS crazy. Crazy GOOD. It is all the things barbecue sauce should be: sweet, tangy and spicy. This is pretty easy to make, and a good way to preserve organic peaches when you find them on sale….after you’ve made a dozen jars of peach jam and peach pie filling. My recipe is adapted from The Ball Complete Book of Home Preserving.
Makes 3 1/2 pints
6 cups chopped peaches
1 cup chopped red bell pepper
1 cup chopped onion
2 tbs minced garlic
1 cup + 3 tbs honey or agave nectar
3/4 cup apple cider vinegar
1 tbs liquid smoke
1 tbs crushed red peppers
2 tbs olive oil
2 tsp dry mustard
2 tsp salt
- Heat oil in a dutch oven over medium-high heat.
- Add onion and saute until softened. Add garlic and saute 2 minutes more.
- Add remaining ingredients and bring to a boil. Reduce heat and continue to cook on a gentle boil, frequently stirring for about 40 minutes.
- Working in batches, puree ingredients in a high powered blender until liquid.
- Clean dutch oven and return pureed sauce. Bring back to a gentle boil, stirring periodically.
- Prepare jars, lids and canner.
- Fill sterilized jars leaving 1/2 headspace. Wipe rim, center lid on jar and tighten to fingertip-tight.
- Process in boiling water for 15 minutes, remove canner lid and process for 5 more minutes.