Beautiful golden orange flecked with red sauce that tastes fruity, slightly mustardy and very delicious. Serve over chicken, pork or fish just off the grill or out of the pan. Try on a burger where you normally might use mustard and ketchup.
Remember, this is like a pickling or relish recipe and the sauce will benefit from a chance to meld the flavors by sitting on the pantry shelf for 2-3 weeks before opening for use. The vinegar taste may overwhelm the other flavors if used immediately.
Servings: 16 half-pints
6 cups finely chopped, pitted, peeled peaches or nectarines
6 cups finely chopped, seeded, peeled tomatoes (preferably a yellow-red type such as Hillbilly or Mr. Stripey)
2 cups finely chopped, seeded bell pepper (preferably red to stay with the color scheme)
2 cups finely chopped onion
6 tablespoons minced garlic
2-1/2 cups liquid honey
1-1/2 cups apple cider vinegar, 5% acidity
2 tablespoons Worcestershire sauce
1 tablespoons red pepper flakes
4 teaspoons dry mustard powder
4 teaspoons kosher salt
In a large stainless steel saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial bbq sauce, about 25 minutes.
Ladle hot sauce into hot jars, leaving 1/2-inch headspace. BWB 15 minutes for half-pints, 20 minutes for pints.
Recipe can be successfully halved, if desired.
I like to lightly steam the fruit and tomatoes separately in the steam juicer then use the pulp in the quantity called for in the form of finely chopped fruit in the recipe. This means I don’t have to simmer the ingredients for 25 minutes to thicken. Just for about 5-8 minutes to give the flavors a chance to blend and bring the temp to a simmer, adequate for processing.
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