Ingredients

The following ingredients have 8 Servings
  • 12 cups peaches, peeled and chopped
  • 2 cups chopped bell peppers, any color
  • 2 cups chopped Onion
  • 1/4 cup garlic, chopped
  • 2 cups cider vinegar
  • 1 cup brown sugar
  • 1/4 cup Wild Turkey Honey
  • 2 tablespoons Worchestershire sauce
  • 1 tablespoons dry adobo seasoning
  • 2 teaspoons dry mustard
  • 1 teaspoon Salt

Instruction

  • Wash jars and lids. Warm jars. I use the water bath canning pot, since that is on anyway. Let them sit in hot water until ready to use.
  • Heat bands and lids in simmering water. Do not boil. Let them sit in hot water until ready to use.
  • Mix vinegar, bourbon, brown sugar, and spices in a large saucepan.
  • Wash, peel and cut peaches into chunks. They don’t have to be uniform. (Blanch them for 1 minute if you have a variety that is hard to peel). Add to vinegar mixture as you go so that they don’t brown.
  • Rough chop vegetables and garlic.
  • Add to the pot with the peaches and vinegar.
  • Bring pot to a boil then reduce heat to a high simmer. Simmer for at least 2 hours to thicken and develop flavors.
  • Use an immersion blender to make the sauce smooth. (If you don’t have an immersion blender, place batches in a stand blender or food processor. Be careful not to burn yourself!) If it is not quite thick enough to your liking, reduce heat to low and cook it down to desired consistency.