Peppery Peach Sauce

From Yahoo group files

• Ready In: 1 hr 30 mins
• Yields: 8 half pints

Ingredients

• 4  lbs  fresh peaches or 3 (16 ounce) packages  frozen unsweetened  peach slices
• 2  cups sugar
• 1 (5 1/2ounce) can  peaches or 1 (5 1/2ounce) can  apricot nectar
• 1⁄4 cup cider vinegar
• 1  tablespoon lemon juice
• 1  fresh red chile pepper (about 1 Tbsp) or 1  habanero pepper, seeded and very finely chopped (about 1 Tbsp)
• 1⁄2 teaspoon salt
• 2  cloves garlic, minced
• 1 1⁄2 cups fresh raspberries

Directions

1. Wash, peel and pit fresh peaches, if using. Place half of the fresh or frozen peaches in a food processor or blender. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6 quart saucepan. Repeat with remaining peaches.
2. Add sugar, nectar, vinegar, lemon juice, chile pepper, salt and garlic to the pot. Bring to a boil then reduce heat and simmer, uncovered for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in raspberries.
3. Ladle hot sauce into prepared jars leaving a 1/4" headspace. Process jars in a boiling water bath for 15 minutes. Adjust time according to your altitude.
4. To Serve: Stir sauce. Serve with broiled, roasted or grilled poultry, pork or ham.