Stan's Peach Catsup

From the book, Salsas, Sambals, Chutneys and Chowchows. This is a great way to use slightly overripe peaches. This is good with barbequed or fried chicken.

• Ready In: 1 hr 15 mins
• Yields: 3 cups

Ingredients

• 1  tablespoon  vegetable oil
• 1  large onion, thinly sliced
• 5  ripe  peaches, pitted and roughly chopped
• 1⁄4 cup brown sugar, packed
• 3  tablespoons molasses
• 2  tablespoons white sugar
• 1  teaspoon salt
• 1⁄2 teaspoon  freshly cracked black pepper
• 1⁄4 teaspoon ground allspice
• 1⁄2 cup white vinegar
• 2  tablespoons lemon juice or 1⁄2  a lemon

Directions

1. In saucepan, heat the oil over high heat until hot but not smoking.
2. Saute the onion slices in the vegetable oil over medium heat until transparent, about 5 minutes.
3. Add the peaches and cook for an additional 4 minutes, stirring frequently.
4. Add all the remaining ingredients except the lemon juice and simmer over low heat for 1 hour, stirring occasionally.
5. If necessary, add a small amount of water to prevent the mixture from burning.
6. Remove from the heat, add the lemon juice, and puree in a blender or food processor.
7. This catsup will keep, covered and refrigerated for several weeks.