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In a large skillet, cook bell 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 or blender. 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 pot 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 filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on racks.