Friday, November 29, 2013

Grandpa Baird's Peach 'n Onion Hot Sauce

Matt's popular hot sauce makes an excellent hostess gift or stocking stuffer! - 37 Cooks

Grandpa Baird's Peach 'n Onion Hot Sauce
by Matt

makes 3 bottles worth

5 or 6 New Mexican Chili Peppers
2 of the juiciest, ripest, most fragrant peaches you can find (since peach season is long gone, you can use canned peaches, drained of syrup/juice)
1 medium onion
6 or 8 cloves garlic
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon Slap Ya Mama Hot Cajun Seasoning
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 until thickened. Pour into bottles or jars and refrigerate.

This sauce is great on a sandwich or as a glaze when you're grillin'!

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