Ready In: 8 Hours 15 MinutesYields: 64 servings
INGREDIENTS:
2 Tablespoons paprika
1/2 cup dark molasses
1/2 cup yellow mustard
12 habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 cup light brown sugar
1 cup distilled white vinegar
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
DIRECTIONS:
1. Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
