2 jars for storing about 350 ml capacity each (about 12 fl oz)
Ingredients
6ripe peaches
100gyellow or orange chillies of your choiceif unavailable, see post above
1shallot
1small garlic
4-6Tbsp white sugar
1tsp salt
250mlwhite wine vinegar(or clear white vinegar)
juice of 1 lemon
Instructions
Prep the Peaches
Peel the peaches. If your peaches are pretty ripe, you should be able to peel them very easily.If not, put a saucepan of water to boil. And have a large bowl or saucepan of cold water ready. Straight from the tap during autumn - spring, otherwise, drop 5 ice cubes in.
Drop the peaches in the boiling water (carefully!) and blanch the peaches for 1 minute. Take them out with a slotted spoon and immediately drop them into the cold water. Leave them in there for 2 minutes.
Drain the peaches and peel them. The skin should come off easily.
Halve the peaches and remove the stone.
Other Prep Work
Peel and halve the shallot.
Chop the chillies up. You don't have to chop them up too small. Remove the seeds for a smoother hot sauce.
Making our Peach Hot Sauce
Place everything, apart from the lemon juice, into a large saucepan and bring to a boil, but only use 4 Tbsp of the sugar. Give it a stir, cover, lower the heat right down and simmer for 30 minutes until everything is meltingly soft.
Using a heatproof immersion blender, blend everything into a smooth purée. You should have a very light, pourable sauce.
Check the seasoning, and add more salt and sugar as needed. Stir in the lemon juice and cook for 2 more minutes.
Take it off the heat and transfer to sterilised jars. The unopened jars will be good for 6 months. Once opened, keep in the refrigerator.Give it a water bath, if you like.