Step 1

Combine ingredients in a large, heavy-bottomed pot. Bring to a boil. Reduce heat and simmer, stirring frequently. Simmer for 25 minutes, or until peaches begin to break down and mixture turns into a thin and chunky sauce.

Step 2

Allow sauce to cool for a few minutes until it is no longer bubbling. Carefully, blend with an electric blender or an immersion blender to desired consistency.

Step 3

If canning: ladle hot sauce into hot sanitized jars, leaving ½-inch headspace. Wipe jar rims and place lids on jars, fingertip-tight. Process in boiling water bath canner for 15 minutes, adjusting for altitude.

Step 4

If freezing: ladle into sanitized, freezer-safe containers, leaving an inch of headspace and freeze immediately.