Stacey Ballis
Active time
1- 1 ½ hours
Yield
About 2 pints

Sweet, sour, salty, and a bit spicy, with some tomato to prevent it from going too fruity, this condiment is delicious wherever you would put regular ketchup. It's especially good on sweet potato fries, pork dishes, and chicken wings, and could be the base of a really fantastic barbecue sauce.

How to Make It

Step 1

Put all of the ingredients except the salt and pepper into your blender or food processor, pulse until the peaches and tomatoes have mostly combined, then run on high for 30 seconds. Puree until smooth, when the shallot, garlic and ginger are fully broken down.

Step 2

Pour the mixture into a heavy-bottomed saucepan and bring to a simmer over medium-low heat. Reduce the heat to low, and cook, stirring frequently, until the mixture reduces by half, or gets to the consistency you prefer. Taste and season with salt and pepper. If you want it spicier, add more red pepper flakes. If too sweet, add another splash of lemon or cider vinegar.

Step 3

Cool to room temperature, then store in an airtight container in the fridge for up to ten days.

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