Peach Hot Sauce
Peach Hot Sauce Recipe (or Peach Chilli sauce), made with fresh peaches and chillies, perfect drizzled on just about anything you like!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 6 ripe peaches
- 100 g yellow or orange chillies of your choice (if unavailable, see post above)
- 1 shallot
- 1 small garlic
- 4-6 tbsp white sugar
- 1 tsp salt
- 250 ml white wine vinegar ((or clear white vinegar))
- juice of 1 lemon
Instructions
- 1
Peel the peaches. If your peaches are pretty ripe, you should be able to peel them very easily.If not, put a saucepan of water to boil. And have a large bowl or saucepan of cold water ready. Straight from the tap during autumn - spring, otherwise, drop 5 ice cubes in.
- 2
Drop the peaches in the boiling water (carefully!) and blanch the peaches for 1 minute. Take them out with a slotted spoon and immediately drop them into the cold water. Leave them in there for 2 minutes.
- 3
Drain the peaches and peel them. The skin should come off easily.
- 4
Halve the peaches and remove the stone.
- 5
Peel and halve the shallot.
- 6
Chop the chillies up. You don't have to chop them up too small. Remove the seeds for a smoother hot sauce.
- 7
Place everything, apart from the lemon juice, into a large saucepan and bring to a boil, but only use 4 Tbsp of the sugar. Give it a stir, cover, lower the heat right down and simmer for 30 minutes until everything is meltingly soft.
- 8
Using a heatproof immersion blender, blend everything into a smooth purée. You should have a very light, pourable sauce.
- 9
Check the seasoning, and add more salt and sugar as needed. Stir in the lemon juice and cook for 2 more minutes.
- 10
Take it off the heat and transfer to sterilised jars. The unopened jars will be good for 6 months. Once opened, keep in the refrigerator.Give it a water bath, if you like.