With football season in full swing, it’s only fitting that I share some game day fare. In my house, we’re off to a great start with Clemson’s win over Georgia last week, our cupcake victory today, and tomorrow we’ll be cheering for the Steelers.
When it comes to game day eats the words sweet, spicy, and gooey come to my mind. I discovered this amazing little peachy, sweet onion hot sauce at my favorite local taco joint, The Taco Spot. It’s the perfect addition to their fish tacos. Seriously life changing. I know that’s a bit dramatic, but it’s that good. Fish tacos aren’t complete without this sauce.
It’s definitely got a slow burn that catches up with you right about the time you start to say, “It isn’t THAT hot,” but you keep going back for more. It burns so good. It’s a wee bit pricey to buy by the bottle, so I decided to try my hand at replicating. Fortunately for them, I didn’t quite get it right, but I did think my version was good enough to share with you.
I made peeling the peaches easier by scoring the bottom of the peaches, simmering water for about a minute, and then plunging them into ice water.
While it didn’t taste exactly like what I was going for, it was definitely sweet, spicy, gooey and pretty darn tasty. So what could you use this for? Well just about anything! Use it as a dip for grilled chicken bites, slather it on subs, and drizzle it on tacos, of course! Today I made some sliders with some grilled portobello mushrooms marinated in smoky cumin and Worcestershire sauce, layered some broccoli slaw, and drizzled on this peachy goodness.
Between this sauce, Clemson’s victory, and South Carolina’s demise it was a pretty great day!
Peachy Sweet Onion Hot Sauce
Yields: 5 ½ cups
2 medium sweet onions, sliced
½ cup sugar
½ tsp. salt
1 can (6 oz.) tomato paste
4 medium peaches, peeled and chopped
3 tablespoons green tabasco (milder than regular tabasco)
1/3 cup cider vinegar
½ tsp. cayenne pepper
3 cups water
- Heat a medium-large stockpot over medium heat and spray with cooking spray. Add sliced onions and sauté until translucent and slightly turning brown (about 7-10 minutes)
- Add sugar, salt, and tomato paste. Sauté for a minute or two. Stir in peaches, green tabasco, cider vinegar, cayenne pepper, and water and bring to boil. Reduce heat to low and simmer for 30 minutes.
- Remove from heat and allow to cool slightly. Using a stick blender, blend sauce until smooth and no chunks remain. If using a regular blender, transfer liquid using a ladle and blend in batches.
- Transfer to serving dish or store in refrigerator for up to a week. Alternatively, this sauce can be stored in freezer or canned for later use.
Per 2 tablespoons:
22 calories, 5 grams carbohydrate (4 grams sugar), 0 grams fat, 0 grams protein, 55 mg sodium