2 lbs. peaches, peeled, pitted, and chopped (frozen are fine)
1 lb onions, chopped
¾ cups red wine vinegar
½ cup apple cider or juice
1/3 cup chopped, pitted dates
1/3 cup raisins
1 habanero pepper, seeded and minced (use disposal gloves when doing this)
1 tsp. salt
1 tsp. powdered ginger
¼ tsp powdered cloves
1 tablespoon mustard seeds
Grated peel and juice of 1 lemon
1 ½ cups packed dark brown sugar
In a large saucepan, combine peaches with remaining ingredients. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer until peaches and onions are tender, stirring occasionally for about one hour. Stir more often as mixture begins to thicken to prevent scorching.
For peach barbecue sauce, click here.