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  • Spicy Peach Ketchup

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  • 1 tablespoon vegetable or canola oil
    2 medium yellow onions, peeled and sliced
    2 garlic cloves, peeled and chopped
    6 peaches, peeled, pitted and roughly chopped (may substitute two 10-ounce bags of thawed, frozen peaches)
    1 teaspoon red-pepper flakes
    1/2 teaspoon ground allspice
    1/4 teaspoon ground cloves
    2 teaspoons adobo sauce
    1/2 cup packed brown sugar
    1/2 cup cider vinegar
    1 teaspoon salt
    In a deep saute pan over medium heat, heat the oil. Add the onions and garlic, then cook, stirring occasionally, until onions turn golden-brown and caramelized, for about 15 minutes. If they start to darken too much, add 1 tablespoon water.
    Add the remaining ingredients and cook, stirring occasionally, for 45 minutes, or until mixture is thick.
    Working in batches, transfer mixture to a blender and puree. Adjust seasoning with additional sugar, salt or vinegar. Transfer mixture to a clean jar and refrigerate. Keeps for up to 3 weeks. Makes 3 cups.
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