Steps
- 1
Dice onions and sautee in Medium Pot for about 5 minutes
- 2
Cube Bell Peppers, removing seeds, and add to onions in pot.
- 3
Cut stems off Habeneros and Chili peppers, but keep seeds. Cut into medium size peices and add to pot, including seeds.
- 4
Stir ingredients together on medium-high heat for about 7 minutes, or until peppers are soft.
- 5
Add Vinegar, tomato sauce, peaches, cumin, salt, and lemon juice and stir together.
- 6
Bring ingredients to a boil, stirring every few minutes, and reduce heat.
- 7
Simmer for 45 minutes to an hour, stirring regularly.
- 8
When peppers are soft, carefully add ingredients to blender. Start blend on hi and then switch to low to get everything a nice consistency.
- 9
Play in desired storage container and keep refrigerated.
Similar Recipes
More Recipes
-

Spicy George Foreman
-

Bukharicooking vlogs
-

Shital Jataniya
-

Jacket Potatoes with Cheese Filling
ALEX xx ✈🇬🇧🇱🇹
-

Mango Shrikhand - Aamrakhand - Indian traditional desert
Manisha Sampat
-

Ruchi Agarwal
-

ifuchi
-

Priyangi Pujara
-

ifuchi
-

Kit Kat Stuffed Soft Baked " Chocolate Chip Cookies "
Pam (Pammie) ~ Livetoride ~♥
-

Liz Quon
-

Vickys No Fuss Lentil Curry, GF DF EF SF NF
Vicky@Jacks Free-From Cookbook
-

Nessa620
-

Kels Ro
-

Kels Ro
-

Bow-Tie Cheesy Chicken With Peas And Spinach
Beth Rodgers
-

Rishika Krishna
-

Tailgate Ham & Cheese Sandwiches
starman36
-

Shivani Nair
-

Coconut Sambal (SAMBALA KALUKU)
Dapoer-Indonesia @ us
-

Davew7 -

Bridget
-

maa-chan










Comments