• 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

  1. Chop peaches, mangoes, japaleño peppers, onion and garlic into small pieces, no larger than 1" cubes

  2. Place chopped ingredients into a large cooking pot and add salt, honey, vinegar, and water

  3. Cook on medium heat until everything is tender, approximately 10-12 minutes

  4. Pour hot cooked mixture into a blender (preferably a Vita-mix), being careful not to scald yourself

  5. I like mine mixed just to the point where everything is well blended but you still see tiny pieces of green jalapeños

  6. Pour into pint jars, put on lids, and store in refrigerator up to 6 months, or process in canner for longer shelf life