A Jerry James Stone Recipe
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Ingredients
- 1 pound peaches
- ¼ cup chopped red onion
- 2 cloves garlic, minced
- 1 dried New Mexico chile
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- ½ teaspoon apple cider vinegar
- 1 tablespoon Sriracha
- 1 bay leaf
- ½ teaspoon sea salt
- 1 teaspoon olive oil
Instructions
- Add 1 teaspoon of olive oil, 1/4 cup chopped red onion, 2 garlic cloves (minced), and a chopped New Mexico chili to a small sauce pan. Warm it over a medium low heat, letting the onions sweat and the chili soften.
- Add in 1 bay leaf, 2 tablespoons tomato paste, 1 tablespoon brown sugar, 1 tablespoon Sriracha, and a bay leaf.
- Add in the salt and mix enough just to combine. NOTE: Here are some great tips on picking out the perfect peaches. For example, how red they are really doesn't mean much.
- Pit the peaches and cut them into cubes. You can peel them but I don't find it to be necessary. Add the peaches to the sauce pot and cook everything for about 10 minutes.
- Remove from heat, add in the vinegar and dig out the bay leaf. Puree the mixture until it is super smooth.
- Transfer the mixture to a mason jar and let cool a bit before placing a lid on it and putting it in the fridge.
- Then serve it on everything! Enjoy.
