Peach and Pepper Grilling Sauce

Ingredients
2 cups chopped red sweet peppers
1 cup chopped onion
1 tsp. crushed red pepper
2 cloves garlic, minced
1 tbsp. olive oil
4 lbs. fresh peaches
1-1/2 cups packed light brown sugar
5-1/2 oz. can peach or apricot nectar
1/4 cup rice vinegar
1 tbsp. lemon juice
1 tbsp. soy sauce
2 tsp. grated fresh ginger
1/4 tsp. salt

Preparation

• In a large skillet, cook sweet pepper onion, crushed red pepper, and garlic in hot oil just until tender. Remove from heat and set aside.
• Wash, peel and pit fresh peaches, if using. Place half of the fresh peaches in a food processor or blender. Cover and process or blend until peaches are very finely chopped.
• Transfer chopped peaches to a 6-quart Dutch oven or kettle. Repeat with remaining peaches (you should have 7 cups finely chopped peaches). Process or blend the pepper mixture until finely chopped.Transfer to the Dutch oven with peaches. Add brown sugar, nectar, vinegar, lemon juice, soy sauce, ginger and salt. Bring to a boil; reduce heat. Simmer uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally.
• Remove from heat, let cool and store in canning jars.