Melba's Jammin' wrote:
> This caught my fancy on the Ball food preserving site. I'll do it with
> apricots instead of peaches, though. I think it will be good with
> poultry or pork -- maybe shrimps, too.
>
> Zesty Peach Barbecue Sauce
>
> Recipe By: posted to rec.food.cooking by Barb Schaller, 8-1-2007
> Serving Size: Depends on your definition
>
> Makes about 8 (8 oz) half pints
>
> 6 cups finely chopped pitted peeled peaches
> (about 3 lb or 9 medium)
> 1 cup finely chopped seeded red bell pepper
> (about 1 large)
> 1 cup finely chopped onion (about 1 large)
> 3 Tbsp finely chopped garlic (about 14 cloves)
> 1 1/4 cups honey
> 3/4 cup cider vinegar
> 1 Tbsp Worcestershire sauce
> 2 tsp hot pepper flakes
> 2 tsp dry mustard
> 2 tsp salt




If you put that all together with the fruit, peppers, and onions
COARSELY chopped it sounds like it would make a really tasty chutney.
If you are more traditional, use a mixture of peach or apricot and
mango, and maybe throw in a small handful of raisins that have been
plumped in hot orange juice. Hmmm....

gloria p