Peach Chili Sauce Food

PEACH CHILI SAUCE

Steps:

• Combine tomatoes, onions, peaches, celery, peppers, and vinegar in very large, heavy pot.
• Place pickling spice cheesecloth and tie up. Add, along with salt, to pot.
• Bring to a boil over high heat.
• Reduce heat and boil gently, uncovered, for 1 to 1 1/2 hours, or until thick, stirring ocassionally.
• Stir in sugar.
• Return to a boil, and boil gently for 30 minutes, stirring ocassionally.
• Remove spice bag.
• ladle into sterilized jars, leaving 1/2 head space.
• Process 15 minutes for pints and half pints.

PEACH SAUCE

Steps:

• Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.

PEACH-CHILI PORK CHOPS

Steps:

• Pour a small amount of olive or vegetable oil into a 10 or 12-inch skillet. If using onions, cook them over low heat until tender and set aside. Brown pork chops on both sides in same pan. Sprinkle chops with salt and pepper. Put onions back in pan.
• Add chicken broth, syrup from the can of peaches, 1/4 cup chili sauce and the lemon juice.
• Reduce heat to low. Cover and simmer for one hour. Skim fat from pan liquid. Place chops on a plate and cover. Meanwhile, increase heat to high and boil down the sauce to desired thickness. Add peach halves to sauce; pour sauce over pork chops and serve.
• (I don't add the peach halves to the sauce. I just serve them separately as fruit in a small dish for each person.).

PEACH & CHILLI CHUTNEY

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
• Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.