So, remember that batch of home made hot sauce? I put it on everything! I gave some away! My amazing friend Marilyn used it to make Chex mix for Monopoly night! And now it’s almost gone.
Luckily, I’m blessed with fantastical friends who gifted me with yet another bag of hot peppers just in time, so I combined them with a handful of beautiful, mixed tiny tomatoes from Vegetable Husband to make a new batch. This time, with 100% more peach power!
Peach Hot Sauce
1c hot peppers, seeds removed (mine were mostly jalapenos with a few long, hot peppers thrown in)
1T olive oil
1/2c of tiny tomatoes (cherry or grape tomatoes would be just fine)
apple cider vinegar
1 very ripe peach, quartered
2T peach preserves
Toss the peppers and tomatoes with the oil and roast at 400F, stirring every 10 minutes, until the peels blacken a bit.
Spoon the peppers into a pot with enough apple cider vinegar to cover. Add the quartered peach and simmer, covered, for 10 minutes.
When the fruits in the pan have cooled, toss everything into a blender or food processor with the peach preserves, and process until smooth.
My favorite part of this recipe was that the whole batch fit back into the empty jar from the peach preserves. Perfect!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!