1 tablespoon olive oil
¾ cup red onion (about one medium) diced
2 jalapeno peppers, minced with seeds*
4 cloves garlic, minced
2 teaspoons Kosher salt
4 cups peaches, skins removed and pitted, diced
½ cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup water
1/3 tablespoons Dijon mustard
½ teaspoon black pepper
½ teaspoon ground cloves
1 tablespoon whiskey (optional)
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, peppers, and garlic to the pot and sprinkle with the salt. Cook, stirring often, until the onions are translucent. Be careful not to burn the garlic.
2. Reduce the heat to medium and add the peaches. Use a wooden spoon to break the peaches down. Add vinegar, Worcestershire sauce, and water. Bring to a simmer, then add the brown sugar, mustard, black pepper, and cloves. Simmer until slightly thickened. Stir frequently. Add the whiskey and cook for two additional minutes (optional). Remove from the heat.
3. Puree the sauce in a blender in batches (be careful of the steam!) or use an immersion blender to smooth out the sauce, if desired.
Makes about three pints
*If two jalapenos seems too spicy for your taste, you can reduce to one pepper, with seeds, or completely eliminate the seeds altogether (the seeds are the hottest part of the pepper).
Originally post on SillyGooseFarm.com