Peach Sriracha Ketchup

A Jerry James Stone Recipe


Condiment, Red, Spicy


  • 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
Jump to instructions
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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.