8 cups tomato pulp (skins removed and then pulped in the food processor)
4 cups peach pulp (we used frozen peaches & pulped them in the food processor)
1 teaspoon pickled jalepeno*
1/2 cup bell pepper, chopped
1 small onion, chopped
1 tablespoon salt
1 tablespoon sugar
2-6 ounce cans tomato paste
2 teaspoons red pepper flakes
1 teaspoon ground cumin
1 cup apple cider vinegar
1 cup lemon juice
1 1/2 teaspoon chopped garlic
1/4 cup brown sugar*
1 teaspoon cilantro
Combine all of the above in a large saucepan and bring to a boil ~ stirring very frequently so the bottom doesn't burn. After it comes to a boil, cook for 5 minutes.
Ladle hot sauce into hot pint jars and follow your manufacturers direction for water bath canning.
This recipe made 6 pints and one 1/2 pint.
When processing the tomatoes and peaches ~ don't liquify the ingredients, leave some chunks.
*Jalepeno is optional. It really made our first batch too spicy and we added the brown sugar to cut the heat ~ it worked really well.
In Greg's words ~ mmmmmmmm, I wouldn't change a thing!