Peach Jalapeno Ketchup


  • 3 peaches
  • 2 jalapenos – seeds and ribs removed
  • 2 28 oz cans crushed tomatoes
  • 1/4 cup + 2 tablespoons (6 tablespoons total) white distilled vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon celery salt


  1. Cut your peaches in half, remove the pit and peel them using a knife
  2. Dice the peeled peaches
  3. Slice each jalapeno in half and remove the ribs and seeds
  4. Finely mince the jalapeno
  5. Heat some olive oil in a large pot or dutch oven
  6. When the pan is hot, add in the peaches and jalapenos along with a little salt and pepper
  7. Saute for about 5 minutes
  8. Add the tomatoes and stir to combine, scraping any bits off the bottom of the pan that have stuck from the peaches and jalapenos
  9. Puree this mixture. You can either use a food processor, blender, or immersion blender (stick blender). I would recommend a food processor so it really purees it well
  10. Add the pureed sauce back into your pot
  11. Now add the rest of the ingredients: the vinegar, garlic powder, onion powder, sugar, salt, and celery salt
  12. Stir together and bring to a boil
  13. Reduce to a simmer and cook, covered for 30 minutes
  14. Transfer to jars and let cool before storing it in the refrigerator