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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 12 |
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From the book, Salsas, Sambals, Chutneys and Chowchows. This is a great way to use slightly overripe peaches. This is good with barbequed or fried chicken. Ingredients:
1 tablespoon vegetable oil |
1 large onion, thinly sliced |
5 ripe peaches, pitted and roughly chopped |
1/4 cup brown sugar, packed |
3 tablespoons molasses |
2 tablespoons white sugar |
1 teaspoon salt |
1/2 teaspoon freshly cracked black pepper |
1/4 teaspoon ground allspice |
1/2 cup white vinegar |
2 tablespoons lemon juice or 1/2 a lemon |
Directions:
1. In saucepan, heat the oil over high heat until hot but not smoking.
2. Saute the onion slices in the vegetable oil over medium heat until transparent, about 5 minutes.
3. Add the peaches and cook for an additional 4 minutes, stirring frequently.
4. Add all the remaining ingredients except the lemon juice and simmer over low heat for 1 hour, stirring occasionally.
5. If necessary, add a small amount of water to prevent the mixture from burning.
6. Remove from the heat, add the lemon juice, and puree in a blender or food processor.
7. This catsup will keep, covered and refrigerated for several weeks.
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