Those of you who know me well probably saw this one coming. I have peach trees in my garden and one is very bountiful this year.In my quest to find the best nightshade free ketchup, of course this recipe was bound to come. This one comes neck to neck with the raspberry ketchup. Time will only tell which ones my favorite.
2 cups cut peaches
1/4 cup apple cider vinegar
1/2 tsp salt
1 clove garlic minced
Combine ingredients in a sauce pot and bring to a boil over medium heat. Reduce to a simmer for 20 minutes. Allow to cool and then purée with immersion blender. Keep in refrigerator for several days or freeze in ice cube tray to thaw small amounts as needed.