Sweet And Spicy Peach Spread Food

PEACH CHUTNEY (SWEET AND SPICY)

Steps:

• Peaches - Sore an X at the bottom of the peaches and drop them in hot boiling water. Blanch them for 3 to 5 minutes. Let cool for 5 minutes then peel and roughly chop them.Pro tip - scoring an X at the bottom will make it easier to peel them as the skin shrinks.
• Combine - In a medium saucepan or small skillet over medium heat add all the ingredients except chili flakes. Pro tip - I find adding the chili flakes later preserves the color of the peaches.
• Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes.Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
• Mash - Use a potato masher to mash the fruit. Reduce the heat to a low simmer or medium-low. Pro tip - mashing the fruit will help squeeze all the juice from the fiber of the fruit.
• Simmer - Continue to cook on a low simmer for 10 to 20 minutes. Then add the chili flakes and continue to simmer for another 10 minutes until thick. Pro tip - to make it less spicy omit the chili flakes. You can even throw in a handful of raisins for added sweetness.
• Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.

SWEET AND SPICY PEACH RELISH

Steps:

• Place the onion, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring to melt the sugar.
• Cook for about 5 - 10 minutes until the liquid thickens and has a syrup-like consistency.
• Add the salt, crushed chili flakes and cubed peaches. Stir to mix.
• Heat over medium-heat while stirring frequently until the peaches soften, and the liquid is mostly evaporated. This may take about 20 - 30 minutes.
• Scrape the relish into glass jars and serve as needed (can be stored in the fridge for about 5 - 7 days).

SWEET-AND-SPICY PEACH SPREAD

Steps:

• Mix cream cheese, peach, jalapeno, cilantro, and green onion together in a small bowl.

PAT'S SPICY PEACH HOT WINGS

Steps:

• Preheat deep fryer with peanut oil to 350 degrees F.
• Mix the 2 teaspoons salt, smoked paprika, and garlic powder together in a small bowl.
• Add chicken wings and toss to coat.
• Melt the butter in medium saucepan over medium heat with the garlic.
• Stir in peach preserves, hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl.
• Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer.
• Remove the wings from the fryer and drain on a paper towel-lined baking tray.
• Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.

CHUNKY PEACH SPREAD

Steps:

• Fill a large saucepan two-thirds full with water; bring to a boil. Cut a shallow "X" on the bottom of each peach. Using tongs, place peaches, a few at a time, in boiling water 30-60 seconds or just until skin at the "X" begins to loosen. Remove peaches and immediately drop into ice water. Pull off skins with tip of a knife; discard skins. Chop peaches., In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes., Pour into jars. Refrigerate, covered, up to 3 weeks.

SPICY SWEET PEACH SALSA

Steps:

• Pour boiling water over tomatoes; leave for one minute.
• Drain and cover with cold water.
• Peel, chop and measure to get 1 1/2 quarts (6 cups) Pour boiling water over peaches and let sit for two minutes.
• Drain water and immediately cover with cold water.
• Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily.
• Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients.
• Boil slowly, stirring often, until thickened, about two hours.
• Remove spice bag and discard.
• Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace.
• Process in boiling water bath for ten minutes; cool and store.

ZIPPY PEACH SPREAD

Steps:

• Place cream cheese on a serving plate. In a small bowl, combine the preserves, horseradish, mustard and pepper; pour over cream cheese. Serve with crackers.

SWEET-AND-SPICY PEACH SPREAD

Steps:

• Mix cream cheese, peach, jalapeno, cilantro, and green onion together in a small bowl.