Habanero Peach Dipping Sauce

from the kitchen of Chef Paul Prudhomme

Makes about 5 cups

3 cups honey
¾ cup Creole mustard
¾ cup canned peaches, pu·réed
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®
1½ tablespoons fresh ginger, minced
1½ 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.