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Peach Hot Sauce


6 ripe peaches, pitted and peeled

1 Vidalia onion, diced

8 cloves garlic, chopped

10 Fresno peppers, diced

1 cup white wine vinegar

1 cup white distilled vinegar

2 cups water

1 cup salt

½ cup sugar

1 teaspoon soy lecithin (optional) (aids in emulsification process)


  1. Sauté onion, garlic and chilies until soft.
  2. Add remaining ingredients except peaches and bring to a boil.
  3. Reduce to simmer, and cook until vegetables are cooked through.
  4. Purée in batches, adding peaches to each batch until everything is puréed.
  5. Strain and taste to adjust seasoning.
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