Peach Jalapeno Ketchup
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 cups of ketchup 1x
- 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
- Cut your peaches in half, remove the pit and peel them using a knife
- Dice the peeled peaches
- Slice each jalapeno in half and remove the ribs and seeds
- Finely mince the jalapeno
- Heat some olive oil in a large pot or dutch oven
- When the pan is hot, add in the peaches and jalapenos along with a little salt and pepper
- Saute for about 5 minutes
- Add the tomatoes and stir to combine, scraping any bits off the bottom of the pan that have stuck from the peaches and jalapenos
- 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
- Add the pureed sauce back into your pot
- Now add the rest of the ingredients: the vinegar, garlic powder, onion powder, sugar, salt, and celery salt
- Stir together and bring to a boil
- Reduce to a simmer and cook, covered for 30 minutes
- Transfer to jars and let cool before storing it in the refrigerator