A fresh-made hot sauce with just enough bite and a little sweetness from peaches and chipotle peppers.
10 Each Ripe Peaches; pitted, skinned, cubed
1 Can (4 oz) Green chili; With liquid and sliced
1 can (8 oz) chipotles, canned in adobo sauce; With liquid and sliced
10 cloves garlic
1 can (28 oz) Tomatoes; with liquid and sliced
2 tsp oregano; dried
2 tsp coriander; dried
2 tsp Thyme
2 tsp Salt
1 cups water
1 cups White wine vinegar
1 each habanero pepper; optional
1 large red onion; chopped
1 piece (2 inches) Ginger roots; minced
Chop the vegetables and all ingredients and place in large nonreactive bowl. Place into large food processor (or use several batches). Pulse on high until it is smooth. Add the mixture to a large pot and slowly bring to a boil. Simmer for 20-30 minutes. Remove from heat and let cool a bit. Now, place in a blender and liquify. Pour mixture directly into prepped canning jars or bottles, let cool, then refrigerate.
Will keep in the refrigerator for several months.
Notes
The habaneros add a nice extra zing to the sauce. But use them sparingly and at your own pleasure. I usually prep two batches, one without the habaneros and one with. I add the one habanero to the split mixture in the blender during the last step. Just make sure they are processed completely.
Original recipe makes 20 Servings