Peach season has come ’round again. This year, we had such a hot and cold spring that early blossoming orchards in the North Fork Valley where I live have been mostly ill-fated. But to the west, on the Colorado – Utah border, peaches have popped. Luscious, organic peaches from Dominguez Canyon ….
I love to picture the orchards basking in the sun by Dominguez Canyon. It’s an area so beautiful, it takes my breath away.
The Ancient Ones still love the waters here; can you spot her, smiling in the stone? And the Winged Ones choose to walk here – sand hill cranes in mid to late March – as I spotted their tracks in sand near the river one spring day.
There are textures and carvings and beauty everywhere.
The canyon is just exquisite. Bighorn sheep, raptors, rabbits and other wanderers are commonly spotted. It’s a fine place to explore especially in early spring and fall, to catch warmth on the waning side of winter, or to extend summer, cottonwoods a glittery, bright yellow, scrub oaks red flares on the canyon sides.
I love Dominguez especially for the Indian petroglyphs you can discover, attempt deciphering, and wander yourself back to in time.
What is the story being told here? I wonder —
So in 2015, my peaches are from this amazing area, and I’m happy. I’ve had a fine time eating, freezing quarts of sliced peaches, making filling for elderberry peach pies (I froze in aluminum pie pans, sans crust.)
And this jalapeno peach hot sauce.
Can you imagine, in the icy chill of winter, pulling one of these jars off the shelf?
The sweet, golden glory days of summer.
Dominguez Canyon Jalapeno Peach Hot Sauce
The perfect balance of spicy and sweet. Excellent with chips, nachos, tacos, burritos, huevos and more. Makes 3 pints.
- 9-10 medium to large fresh, ripe, organic peaches
- 1/2 c. apple cider vinegar – I use local Big B’s excellent apple cider vinegar, made in Colorado!
- 1/3 to 1/2 c. local honey (Ambrosia from Colorado Western Slope is divine!)
- 1/4 c. fresh minced red jalapeno peppers, leave some of the seeds in
In food processor or blender, puree washed, sliced peaches in two batches, making sure the puree is perfectly smooth. Pour and scrape into large pot, whisk in vinegar and honey. Simmer over medium low heat, whisking occasionally, for 10 -15 minutes. Stir in minced jalapenos. Simmer a little longer to let the flavors mingle well, about 30 minutes in all.
Meanwhile, prepare jars for canning according to jar instructions. When hot sauce has come to a steady low boil, and jars/lids have been sterilized, can hot sauce, leaving 1/2 inch space at tops of jars, seal and finish according to your jar instructions. I do not process these in a hot water bath, but please use your own discretion and choice.
** If you like goat cheese, do try this simple recipe – heat tortilla chips sprinkled with crumbled goat cheese, drizzled with this tasty hot sauce!
read about eat peaches? Here’s another post on Paonia peaches, with recipes for elderberry peach crisp, Frangelico peach preserves, and a similar hot sauce! Or this one, with a recipe for GF Honey Lavender Shortcakes with Caramelized Peaches and Chokecherry Syrup. And this recipe for Coconut Rice, Peach and Ginger Dessert Spring Rolls.
Summer blessings to you!
2 Comments Add yours
If one does hot water bath process this for how many minutes? And why wouldn’t you use this method?
Hello Margo! Thanks for stopping by my blog, and following it today! I don’t usually process this hot sauce in a hot water bath because I’m generally keeping one jar and giving the rest away, keeping it in the refrigerator, and because of the vinegar content being a natural preserver. To process homemade preserves, I refer to the National Center for Home Food Preservation at http://www.nchfp.uga.edu.
They say “Process filled and sealed jars in hot water bath (boiling water at least 1 inch above pint jars) 10 minutes for 0-1000 feet altitude, 15 minutes for 1001-6000 feet, and 20 minutes for above 6000 feet.” Hope this helps! (The peach hot sauce is delicious!)