Habañero Peach Dipping Sauce

from the kitchen of Chef Paul Prudhomme

Makes about 5 cups

3 cups honey
3/4 cup Creole mustard
3/4 cup canned peaches, puréed
2 tablespoons rice vinnegar
3 tablespoons jalapeno chilies, finely chopped
3 tablespoons habanero chilies, finely chopped
2 tablespoons Chef Paul Prudhomme's Magic Seasoning Salt®
1-1/2 tablespoons fresh ginger, minced
1-1/2 tablespoons white sugar
1 teaspoon lemon zest
how to prepare

Combine all ingredients in a food processor or blender. Process until evenly mixed, about 30 seconds.