A friend of mine who knows I love spicy stuff, once brought me a bottle of Vidalia Onion Peach Hot Sauce. It was incredible to say the least, and I've always wanted to try and recreate it. Here's my "knockoff" recipe, using some New Mexico Chili Peppers that were supplied by Marx Foods and some Slap Ya Mama Hot Cajun Seasoning that was given to me by a very dear friend, Sandra S! Grandpa Baird's Peach 'n Onion Hot Sauce
by Matt Baird
2 of the juiciest, ripest, most fragrant peaches you can find
1 medium onion
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup brown sugar
6 or 8 cloves garlic
5 or 6 New Mexican Chili Peppers (provided to me from Marx Foods)
1 teaspoon Slap Ya Mama Hot Cajun Seasoning (Thanks, Sandra!)
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
Cut off stem ends of chili peppers and discard the stems. Split the chili peppers and soak in boiling water for 20-30 minutes. While the peppers are soaking, peel and roughly chop the peaches, onion and garlic. Drain the chili peppers and scrape the flesh from the skins with a butter knife. Discard the skins. Add everything to the food processor or blender and pulse a few times, until you get your preferred consistency (I like my sauce just a little chunky). Pour into a saucepan and cook till thickened. Pour into bottles or jars and refrigerate.
This sauce is great on a sandwich or as a glaze when you're grillin'!