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A sauce of inspiration
Spicy Peach Ketchup
BC-US-FEA--Food-Ketchup Gets Cools-ref
Homemade tomato ketchup, bottom, spicy peach ketchup, center, and raspberry balsamic ketchup, top, are part of a seasonal shift going on in the condiment firmament.

Start to finish: 1 hour

Makes 3 cups

1 tablespoon vegetable or canola oil

2 medium yellow onions, sliced

2 cloves garlic, chopped

6 peaches, peeled and pitted (two 10-ounce bags of thawed frozen peaches can be substituted)

1 teaspoon red pepper flakes

1/2 teaspoon ground allspice

1/4 teaspoon ground clove

2 teaspoons adobo sauce

1/2 cup packed brown sugar

1/2 cup cider vinegar

1 teaspoon salt

In a deep saute pan over medium, heat the oil. Add the onions and garlic, then cook, stirring occasionally, until the onions turn golden brown and caramelized, about 15 minutes. If they start to darken too much, add 1 tablespoon of water.

Add the peaches, red pepper flakes, allspice, clove, adobo sauce, brown sugar, vinegar and salt. Cook, stirring occasionally, for 45 minutes, or until thick.

Working in batches, transfer the mixture to a blender and puree. Adjust the seasoning with additional sugar, salt or vinegar. Transfer the mixture to a clean jar and refrigerate. Keeps for up to 3 weeks.

Nutrition information per tablespoon (values are rounded to the nearest whole number): 25 calories; 5 calories from fat (15 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 6 g carbohydrate; 0 g protein; 0 g fiber; 95 mg sodium.

Recipe from Alison Ladman

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