🍑Sweet and Spicy Y’all🌶
My most recent leaning towards a southern propensity is my reaction to this oh so sweet and spicy, Sweet Peach and Vidalia Onion Hot Sauce. Hot damn, I’m telling you, this stuff is DELISH! It’s sweet and spicy and not too much of anything. Just right. Here’s my version of a southern classic hot sauce. Give it a try. I can literally drink it with a straw! It’s a great sauce for people like me who love the flavors of a hot sauce, but anything too hot is just too much. I’m not gonna lie, there’s some serious heat here 🔥, but it’s just right, y’all.
I must have some history rooted in the southern states. There are a couple of very unscientific reasons for these thoughts. The number one reason is that anytime I am around someone with a southern accent, I can’t help but to start talking with a southern twang. It might seem like I’m being sarcastic. Since sarcasm is one of my superpowers, I get why, but honestly, I just can’t help myself.
What’s A Vidalia?
The onions are named Vidalia because they were historically grown in the town of Vidalia, Georgia. The cultivation of Vidalia onions started in the early 1930s. The different varieties are unusually sweet compared to other onions due to the low amount of sulfur in the soil in which Vidalia onions are grown. The Vidalia onion was named Georgia’s official state vegetable in 1990
Put them together with delicious sweet peaches and the right mixture of heat and you get one delicious hot sauce. I will tell you, I don’t like anything that’s over the top hot. I am actually pretty wimpy. This sauce is the right balance of heat to sweet. It tastes good on anything you like to add a bit of spice to. I hope you like my version of this southern classic.
The Recipe – Sweet Peach and Vidalia Onion Hot Sauce
Peel and thinly slice 1 large Vidalia onion. Into a large heavy bottom pot, add 1 tablespoon vegetable oil on low heat and let the onion caramelize very slowly, about 1 hour, up to 2 hours.
Once the onion is golden brown, add 2 tablespoons brown, 1 diced jalapeno pepper, 1 diced red bell pepper and 1/2 jar of “Homemade Sweet Chili Sauce”. Here’s a link to my recipe:
it’s super easy to make but you can also use a store bought variety.
Add 2 cups of skinned and chopped peaches, pits removed and 1/4 cup distilled white vinegar. Mix to combine. Season with 1 teaspoon cayenne pepper and 1 teaspoon salt. Let the mixture cook on low, about 30 minutes.
Add everything to the bowl of your food processor and combine until pureed, about 2 minutes.
Preserve 🌶
To preserve this delicious hot sauce, use a canner. Set the canner to boil and pour the sauce into prepared jars. Jars should be washed, then sterilized with boiling water. Fill to 1/4 inch head room and top with simmered lids. Screw bands on to finger tight, not too tight. Set into the canner with at least 2 inches of water above the jars. Process for 15 minutes. Turn off the heat, and let sit in the canner 5 minutes.
Remove then let them sit, undisturbed for 24 hours. Check to be sure the lids have inverted. If not, refrigerate and use within a few weeks. Otherwise, this sauce will keep at least 6 months. Refrigerate after opening.
Sweet Peach and Vidalia Onion Hot Sauce
This hot sauce will work in place of any hot sauce you like. Delicious as a dip with tortilla chips. Bake it on chicken, fish, or enjoy on tacos. You name it! It’s a bit more mild than Sriracha other sauces, but full of sweet heat that doesn’t overpower. I recently served it at my book club to glowing reviews. Give it a try, Y’all!
Enjoy!
Peach and Vidalia Onion Hot Sauce
Ingredients
- 1 large Vidalia onion, sliced thinly (1/16 inches wide)
- 4-5 medium peaches, peeled, chopped and pits removed (2 cups chopped)
- 1 tablespoon vegetable oil
- 2 tablespoons brown sugar
- 1/4 cup distilled white vinegar
- 1/2 red bell pepper
- 1 jalapeno pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1/2 cup "Homemade Sweet Chili Sauce" or storebought
Instructions
- Peel and thinly slice 1 large Vidalia onion.
- Into a large heavy bottom pot, add 1 tablespoon vegetable oil on low and let the onion caramelize very slowly, about 1 hour.
- Once the onion is golden brown, add 2 tablespoons brown, 1 diced jalapeno pepper, 1/2 a diced red bell pepper and 1/2 cup of "Sweet Chili Sauce".
- Add 2 cups of skinned and chopped peaches, pits removed and 1/4 cup distilled white vinegar. Mix to combine.
- Season with 1 teaspoon cayenne pepper and 1 teaspoon salt.
- Let the mixture cook on low, about 30 minutes.
- Add everything to the bowl of your food processor and combine until pureed, about 2 minutes.
Preserve
- To preserve this hot sauce, use a canner. (Follow the directions of your canner.
- Set the canner to boil and pour the sauce into prepared jars.
- Jars should be washed, then sterilized with boiling water.
- Fill to 1/4 inch head room and top with simmered lids.
- Screw bands on to finger tight, not too tight.
- Set into the canner with at least 2 inches of water above the jars.
- Process for 15 minutes. (A rolling boil)
- Turn off the heat, and let sit in the canner 5 minutes.
- Remove the jars, then let them sit, undisturbed for 24 hours.
- Check to be sure the lids have inverted. If not, refrigerate and use within a few weeks. Otherwise, this sauce will keep at least 6 months.
- Refrigerate after opening.
