Peach Mango Jalapeño Sauce


Peach Mango Japaleño Sauce

Servings 12 pint jars


  • 15 fresh peaches peeled and pitted
  • 4 large mangoes peeled and pitted
  • 20 japaleño peppers remove seeds and stems
  • 1 1/2 large sweet onion
  • 10 cloves fresh garlic
  • 1 tbsp salt
  • 1 cup honey
  • 4 cups apple cider vinegar
  • 2 1/2 cups water


  • Chop peaches, mangoes, japaleño peppers, onion and garlic into small pieces, no larger than 1" cubes.
  • Place chopped ingredients into a large cooking pot and add salt, honey, vinegar, and water.
  • Cook on medium heat until everything is tender, approximately 10-12 minutes.
  • Pour hot cooked mixture into a blender (preferably a Vita-mix), being careful not to scald yourself.
  • I like mine mixed just to the point where everything is well blended but you still see tiny pieces of green jalapeños.
  • Pour into pint jars, put on lids, and store in refrigerator up to 6 months, or process in canner for longer shelf life.