We are on a quest to find great recipes in which to use our hot peppers. I like a spicy ketchup, and I like spicy barbecue sauce. I read about peach ketchup some time ago and thought it would taste good with habaneros. I've adapted this recipe from a number of peach ketchup recipes I saw on the internet.
Habanero Peach Ketchup (yields about 10 half-pint jars)
- 1 teaspoon vanilla
- 1 teaspoon mustard seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 5 pounds ripe peaches, peeled, pitted, and chopped
- 3 cups champagne vinegar or white wine vinegar (minimum 5% acidity)
- 1 pound (2-1/4 cups packed) brown sugar
- 1 teaspoon salt
- 8 habaneros, quartered
In a large stockpot, bring peaches, champagne or white wine vinegar, brown sugar, salt, vanilla, and spices to a boil over high heat.
Reduce heat to medium, cover, and simmer about 45 minutes, until peaches are extremely soft.
Scoop the peaches out of the pot (reserving the liquid) and transfer to a food processor fitted with the metal blade. Add the habaneros to the food processor and process until pureed and return the peach puree to the pot. Return to a simmer and cook 30 minutes. Skim off any residue from the top with a shallow spoon.
Prepare for water-bath canning: wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
Ladle the boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
Transfer peach ketchup to hot sterilized 10 1/2-pint canning jars.
Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it is finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 15 minutes to process. Remove the jars to a folded towel, and do not disturb for 12 hours.
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed and the jar should be refrigerated immediately.
This is golden peachy fire in a jar. Doesn't it look like it?
The "ketchup" has a wonderful flavor and can be used with poultry or pork, or with roasted vegetables, or potatoes... or on toast.
This is one of my favorite flavor profiles - sweet and spicy. Heck, I'd skip the chicken and eat this with a spoon!