This peach pepper sauce is a sweet and spicy glaze like sauce that is perfect to serve with savory foods, cheeses, sandwiches or for a dipping sauce.
This sauce can be frozen or hot water bath canned. If canned it will last on the shelf for up to a year.
To can this sauce, you will fill your clean jars with the sauce, leaving a 1/2 inch head space at the top. Clean the rim of the jar and place a new canning lid on top. Gently put the rim on the jar and close just until finger tight, the jar needs space for air bubbles to come out in order for it properly seal, so don’t put on too tight.
Bring a water bath canner filled with water to a boil then add your jars and process for 15 minutes. Remove from water and let jars sit on counter for 24 hours before checking for a seal. If the center is popped down the jar has sealed properly, if it isn’t then it didn’t seal and you will need to repeat the process to get a seal.
This sauce can be kept chunky for smooth, it’s entirely up to you. I like mine smooth so I blend it with an immersion blender but you have the option to keep it chunky if you like it a little more textured.
What you need to make peach pepper sauce:
makes ~ 88 ounces – fills 5 1/2 pint jars
- 12 cups peaches – skins and pits removed, diced
- 1 1/2 cups jalapenos – diced, seeds removed for mild and left in for hot
- 4 cups sugar
- 1 cup vinegar
- 1 teaspoons salt
Instructions
- Add peaches, jalapenos, sugar, vinegar and salt to a pot and bring to a boil then reduce to a high simmer and cook, stirring occasionally for 20-30 minutes or until the sauce will coat the back of a spoon.
- If you want your sauce smooth, then use an immersion blender to blend until smooth. If you want it chunky then leave it alone at this point.
- Store sauce in refrigerator for 2-3 weeks, freeze or you can water bath can this sauce by processing for 15 minutes for a pint jar.
Here are a few other recipes you may like:
Cranberry Jalapeno Jam
Plum Pepper Jam
Orange Infused Hot Honey
Peach Pepper Sauce
Ingredients
- 12 cups peaches – skins and pits removed diced
- 1 1/2 cups jalapenos – diced seeds removed for mild and left in for hot
- 4 cups sugar
- 1 cup vinegar
- 1 teaspoons salt
Instructions
- Add peaches, jalapenos, sugar, vinegar and salt to a pot and bring to a boil then reduce to a high simmer and cook, stirring occasionally for 20-30 minutes or until the sauce will coat the back of a spoon.
- If you want your sauce smooth, then use an immersion blender to blend until smooth. If you want it chunky then leave it alone at this point.
- Store sauce in refrigerator for 2-3 weeks, freeze or you can water bath can this sauce by processing for 15 minutes for a pint jar.