I love spicy foods. Sadly, with the exception of one nearby friend, and one far away friend, I'm pretty much it. None of my siblings, none of my parents. So, when those spicy jalapeño peppers showed up in my farm share, I knew I was going to be eating them alone, or with Jules, so I started thinking about what would be really wonderful.
And then I saw the local peaches, and thought, man, I hate mangoes, but I bet peaches would work. I had make a peach compote with cinnamon and turbinado that I ate with some plain, 0% fat Greek yogurt and Kind cinnamon cluster granola for lunch, and I thought maybe this could work with something like shrimp.
And it did. I'm also going to be dipping chicken fingers in this bad boy. And my fingers.
7 oz. peach (about one large one)
8 oz. granny smith apples (about 2 small ones)
1 oz. jalapeño (one large one)
3 Tbsp. turbinado sugar
- Pit your peach, and dice it, skin on.
- Core your apples, and dice them small, skin on.
- Slice your jalapeño in half. Wear gloves if you are sensitive to capsaicin. Remove the seeds, and dice finely.
- Combine in your medium saute pan with 2 Tbsp. of sugar, and cook down. If you want it spicier, add in half of the seeds.
- Once everything will easily mush, quickly run it through your blender, with a bit of water (just enough to get things moving).
- Then return to the pan with one more Tbsp. sugar, and cook through.
- Cool and store.
Makes 12 servings of 1 Tbsp. This is about 8 servings. It makes just a bit more than a cup.