I have a real weakness for condiments. My refrigerator holds all sort of small bottles filled with various sauces, pickles, relishes. I’m one of those men who will mail order mustards from lands far away to feed my cravings and think nothing of paying twice the item cost in shipping.Add Location
But this one I can make at home, right now when the peaches are in season.
Makes about 1 1/2 cups
2 pounds RIPE peaches
1 pound RIPE heirloom tomatoes
1 1/4C apple cider vinegar, organic preferred
1/4C agave syrup*
1/4C brown sugar
1/4C white sugar
1T sea salt
6 bay leaves
6 whole cloves
Wash your fruit. Halve, then pit the peaches. Stem the tomatoes, then cut in half horizontally. Lightly oil the cut sides of everything, then place it all on the grill, cover. You’re looking for a light char – watch for the peach skins starting to pull away from the edges and the tomato ready to collapse, roughly 8-10 minutes. Pull everything off the grill, set aside until cool enough to handle.
Remove the skins from the peaches and tomatoes and put it all into your food processor. Pulse for a few minutes. You’re looking for a sort of creamy texture – not too smooth, but no big chunks. Put the puree into a stockpot, then add everything else. On medium heat, cook until it reaches a bubbling boil. Reduce it to a simmer, and let it cook for about an hour, stirring now and then. The volume will reduce and the mixture will thicken. Adjust with sugar to taste.
You’ll want to keep this in plain sight as you’ll be tempted to use it with just about any food you can think of…even burgers.
* I substituted coconut sweetener for agave syrup…it added a nice deep note to the final product.
Recipe, courtesy Alex Brown, Evan George, “Lust for Leaf”
Pics, courtesy me.
Kent McDonald is a certified personal chef, specializing in meals for diabetics, living and working in Phoenix, AZ. (c) All rights reserved, 2016.