Angy`s Peach-relish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 peach (s)
- 2 medium onion (s)
- 1 teaspoon paprika powder, noble sweet
- 0.25 teaspoon ¼ curry, hot
- 1 teaspoon salt
- 50 g suar, brown
- 100 g suar, white
- 100 ml white wine vinegar
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Put the peaches in hot water (boiling) and immediately in ice water and peel them. If the peaches are firm, you can peel off the skin thinly with a sharp knife.
- Peel the onion and cut both into fine, equal-sized cubes.
- Let the oil get hot in a saucepan and fry the onions until translucent, add the peaches and stir in the sugar and white wine vinegar and simmer for 3 minutes, then add all the other ingredients and spices to the saucepan and simmer for 5 minutes, season to taste and Use a hand blender to make the mixture a little creamy, but leave the pieces in there.
- Then simmer a little creamy and fill into sterilized jars and close immediately, turn them upside down and when they have cooled off, put them back in the right position.
- Shelf life: Approximately 6 months to 1 year.
- Use: With all types of meat, especially with grilled, cold roasts or just on bread.
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