Peach Hot Sauce

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Photo by Jonathan Boncek

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  • 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.
  • from Chef Mark Steuer

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