Ingredients
4 cups finely chopped pitted peeled peaches
1/4 cup finely chopped seeded red bell pepper
1/2 cup finely chopped onion
2 pressed or finely chopped garlic cloves
1/2 cup honey
6 Tablespoons apple cider vinegar
1-2 teaspoons grated fresh ginger, start with one teaspoon and add more after tasting
1/2 teaspoon smoked paprika
2 teaspoons gojuchang or other thick chile sauce (not Tabasco)
1 teaspoon dry mustard
1 teaspoon salt
Instructions
Heat jars in simmering water in a hot water bath canner or large pot. Combine all ingredients in a large pot. Bring to a boil then reduce heat and simmer, stirring frequently, until mixture thickens about 20 minutes. Puree using a hand blender or in a blender. Taste for seasonings and add more ginger or other seasonings as you like, and continue cooking until the sauce is the desired consistency.
Dip lids and bands in the water briefly. Carefully ladle the hot sauce into the prepared hot jars leaving 1/2 inch headspace. Wipe rims and center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place the jars back in the boiling water making sure the water covers the jars by an inch and process for 15 minutes (adjust for altitude if necessary). Remove jars and let cool. Check lids for seal after 24 hours.
