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| Servings |
2-tablespoons
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Ingredients
- 8 peaches -- skinned & quartered
- 1 stick butter
- 4 large Vidalia onions -- sliced
- 12 cloves garlic
- 24 ounces peach nectar
- 4 ounces chopped red ripened jalapenos small jar
- 5 cinnamon sticks
- 1 tbsp. dry mustard
- 1 tbsp. Adobo con pimienta * Mexican all-purpose seasoning
- 2 tbsp. paprika
- 1 tbsp. white pepper
- 2 cups apple cider vinegar
- 12 ounces beer
- 8 ounces orange blossom honey
Ingredients
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Rate this recipe!
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Instructions
- On the bottom of each peach, make and X with a sharp knife. Blanche peaches
- in boiling water for approximately 1 minute or until skin begins to curl at the X. Cool in cold water, peel, and set aside. In stockpot, melt butter and add sliced Vidalia onions and garlic. Caramelize until golden brown (approximately 45 minutes on medium-low heat).In blender, chop peaches with 1 can of nectar; retaining a coarse texture. Remove onions from pot and set aside. Deglaze the pot with the vinegar, then add chopped peach mixture from blender to pot. Puree caramelized onions with remaining can of nectar and add to pot. Take a swig from beer, then clean blender with remaining beer before adding beer to pot. Mix in all remaining ingredients; bring to simmer at medium heat, reduce heat and cook for 2 hours stirring frequently to avoid burning. Refrigerate for 24 hours before use. If storing in small quantities make sure each container contains at least 1 cinnamon stick.
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