Cooking with Hope: Versatile peaches work in everything from salad to salsa

Published: Thursday, August 1, 2013 at 12:00 PM.

Pinch of salt

1 clove garlic, finely minced

8 large ripe peaches or about 4 cups, peeled and chopped

1/2 cup dark raisins

 

In a large saucepan stir together brown sugar, vinegar, onion, mustard seeds, ginger, chili powder, garlic, and salt. Stir in peaches and raisins. Bring to boiling over medium heat, stirring occasionally. Reduce heat and boil gently, uncovered for about 2 hours or until a deep golden brown and thick, stirring more frequently towards the end to prevent sticking. There will be some liquid remaining but the mixture will thicken more as it cools.

Pour into a medium bowl, loosely cover and chill for 8 hours or overnight. Cover and store in refrigerator for up to 2 weeks.



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