Prep 10 mins
Cook 45 mins
Don't know if it's 'correct' or authentic but it's good. Hubby had me make a batch to can. Of course, you can add as much or little chipotle as your palate desires. Next time, I plan to use prepared chili sauce instead of the ketchup.
- 2 (24 ounce) jars peaches, undrained
- 1 onion
- 1⁄2 cup molasses
- 1⁄4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chipotle chile in adobo
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon salt
- Combine all ingredients in food processor & puree.
- Simmer in saucepan over medium low heat until reduced by 1/3. Taste for seasoning!
You have a real winner here. I couldn't get enough. CQ
THIS SAUCE IS AWESOME!! I had several VERY fresh SC peaches that I had to use up and came across this recipe. I cut the recipe in half and used 5 large peaches (weighed in at just under 24oz) in place of the canned variety. Because they were so sweet, I cut back on brown sugar by about 2 tablespoons. Otherwise made the recipe as directed. This'd be good with even more chipotle, but I'm leaving it as directed this time. I was going to give a jar to some friends, but they'll have to wait 'til I make it again! = )
Great stuff! Next time I will use a little less garlic (which is crazy because I love my garlic). Will be serving it to DH this evening atop some pork tenderloin. . .it is GREAT on pork. I am freezing the rest for use later! Made for Veg*n tag.