Stove-Top Directions

• Cook the base – In a saucepan, sauté onion and garlic in a drizzle of oil until softened and fragrant.

  Add peaches & liquids – Stir in diced peaches, tomato sauce, vinegar, honey or brown sugar, molasses, mustard, Worcestershire, and hot sauce.

  Season – Add paprika, chili powder, salt, and pepper. Simmer uncovered on low heat for 25–30 minutes, until peaches are soft and flavors meld.

  Blend – Use an immersion blender (or carefully transfer to a blender) and puree until smooth. Taste and adjust sweetness, tang, or spice.

  Finish – Return to low heat and cook another 10 minutes until slightly thickened. Sauce will thicken more as it cools.

Crockpot Directions

• Add all ingredients to a slow cooker.

  Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring occasionally.

  Once peaches are tender, blend until smooth with an immersion blender or transfer carefully to a blender.

  Return to crockpot on low for another 30 minutes uncovered if you want it thicker.

Storage & Preservation

Refrigerator:

• Cool sauce completely. Store in airtight jars or containers in the fridge for up to 10 days.

Freezer:

• Cool sauce completely. Portion into freezer-safe jars or containers, leaving 1 inch of headspace.

  Freeze up to 6 months. Thaw in the fridge overnight before using.

Water Bath Canning (for shelf-stable storage):

• Prepare jars by washing in hot soapy water and sterilizing. Keep hot until ready to use.

  Ladle hot sauce into hot jars, leaving ½ inch headspace.

  Remove air bubbles, wipe rims clean, and apply lids and bands fingertip-tight.

  Process in a boiling water bath canner for 20 minutes for half-pints or pints (adjusting for altitude).

  Longmont, CO is ~5,000 ft → add 10 extra minutes = 30 minutes total.

  Remove jars, let cool 12–24 hours, and check seals. Store sealed jars in a cool, dark place for up to 1 year.