Post by JJ Judkins on Oct 12, 2010 11:27:41 GMT -6
* Exported from MasterCook *
Peach and Pepper Grilling Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiment Fruit
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Amount Measure Ingredient -- Preparation Method
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2 cup chopped red sweet peppers
1 cup chopped onion
1 tsp crushed red pepper
2 garlic cloves minced
1 tbsp olive oil
4 lb peaches (or 3- 16-oz packages frozen unsweetened peach slices thawed)
1 ½-cup light brown sugar (packed)
1 can peach or apricot nectar (5 ½ oz)
1/4 cup rice vinegar
1 tbsp lemon juice
1 tbsp soy sauce
2 tsp grated fresh ginger
1/4 tsp salt
In a large skillet cook sweet pepper, onion, crushed red pepper, and
garlic in hot oil just until tender. Remove from heat. Wash fresh
peaches, if using. Peel and pit peaches. Place half of the fresh or
frozen peaches in a food processor bowl or blender container. Cover and
process or blend until peaches are very finely chopped. Transfer
chopped peaches to a 6-quart Dutch oven or kettle. Repeat with remaining peaches (you should have 7 cups finely chopped peaches). Process or blend the pepper mixture until finely chopped. Transfer to the Dutch oven with peaches. Add brown sugar, nectar, vinegar, lemon juice, soy sauce,ginger, and salt. Bring to boiling; reduce heat.
Simmer, uncovered, for 15 to 20 minutes or until desired consistency,
stirring occasionally. Remove from heat. Immediately ladle hot sauce
into hot, sterilized half-pint canning jars, leaving 1/4-inch
headspace.
Wipe jar rims and adjust lids. Process the jars in a boiling-water
canner for 15 minutes (start timing when water returns to boil). Remove
jars from canner; cool on racks
Source:
"Imported to Master Cook by JJ"
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Per Serving (excluding unknown items): 202 Calories; 14g Fat (57.3% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1567mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0