Sugar Rush Peach Dipping Sauce

This thick, sweet, and tangy sauce is a perfect addition to your seasonal table. It pairs well with appetizers like eggs rolls and also works as a spicy chutney on a charcuterie board. Customize the heat level to your preference — spice it up or keep it mild! This recipe doubles and triples easily, and can be canned for shelf-stable storage.

Ingredients:

16 Sugar Rush Peach hot peppers
2 red bell peppers
12 garlic cloves
2 vidalia (sweet) onions
1 tbsp olive oil

1.5 cups white vinegar
1.5 cups water
2 cups white sugar
1.5 tsp fresh thyme
1 tsp salt
0.5 tsp ground cinnamon

3 tbsp cornstarch
3 tbsp warm water

Preheat oven to 400F.

Remove stems, seed peppers, and remove the white pith. If you prefer a spicier sauce, leave the pith and seeds for half of the hot peppers. Roughly chop the onions and peppers. Peel and chop the garlic, and add it to a roasting pan with the peppers and onions. Coat with the olive oil. Roast in oven for 20 minutes.

After roasting, transfer roasted peppers, onion, and garlic to a large pot. Add the first measure of water, vinegar, sugar, salt, thyme, and cinnamon. Pulse with a stick blender until smooth.

Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the sauce has slightly reduced in volume.

In a small bowl, mix remaining water into the cornstarch, stirring until completely dissolved. Add to the pan and stir. Simmer for 5 minutes, stirring until the sauce has thickened.

Makes approximately 1.5 litres.

NOTE: If canning your sauce instead of storing it in the fridge, follow the current canning guidelines for your region.