This sweet and spicy peach barbeque sauce is filled with plenty of hot peppers and spices for a new twist on the traditional barbeque sauce.
Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
62 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Step 2
Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
Step 3
Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
Step 4
Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
Step 5
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
Ingredients
2 cups white sugar
1 (6 ounce) can tomato paste
1 cup apple cider vinegar
2 tablespoons liquid smoke flavoring
4 cloves garlic, peeled
1 tablespoon cracked black pepper
1 tablespoon mustard seeds
2 teaspoons celery seeds
6 1-pint canning jars with lids and rings
3 bell peppers - halved, seeded, and stems removed
7 large white peaches, peeled and pitted
5 large tomatoes, stems removed
1 large sweet onion, peeled
10 cherry peppers - halved, seeded, and stems removed
5 jalapeno peppers - halved, seeded, and stems removed
2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
