Prep time: 30 minutes
Cook time: 1 hour 10 minutes
Makes about 3 cups
Recipe from blogger Kristy DeVaney, a Sacramento Connect partner with sacbee.com. Her blog is at www.cavegrrl.com.
1 tablespoon olive oil
1 teaspoon salt
1/3 cup apple cider vinegar
5 to 6 peaches
1 tablespoon molasses
1 tablespoon honey
1 tablespoon crushed garlic
2 chipotle peppers, seeded
4 yellow tomatoes
1 roma tomato
Heat olive oil in a skillet and slice the onion. Sauté the onion and then add the salt when the onion becomes translucent.
When the onion begins to caramelize, add the apple cider vinegar and cook the onion down until it is brown and fully caramelized.
Peel and slice the peaches and place the fruit in a food processor. Pulse until the peaches are a thick liquid. Add the molasses and honey to the mixture and set aside.
When the onion is fully cooked, put it into the food processor with the crushed garlic, and pulse until it is a paste. Seed and remove the membranes from the chipotle peppers, and place them in the food processor with the onion paste. Pulse until well blended. Set this mixture aside.
Core and cut tomatoes into medium-size chunks and place in a sauce pot with the peach purée. Cook them down with the peach purée until the tomatoes break down and the mixture starts to thicken. This will take 20 to 30 minutes.
Then add the onion mixture to the sauce pot, along with the tomato paste. Incorporate completely and continue to cook on low to medium heat until desired thickness is reached (about 10 to 20 more minutes).
Keep in refrigerator for up to a week, or you can freeze for later use.