| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments, Side dish, Relishes |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 4 |
|
Peaches -=OR=- nectarines |
| 1 |
tb |
Safflower oil |
| 1 |
md |
Onion, minced |
| 1 |
|
Hot fresh cili pepper, seeded & minced |
| 1/4 |
c |
Apple juice |
| 1 |
tb |
Brown rice syrup |
| 3 |
tb |
Cider vinegar |
| 1 |
ts |
Ginger, grated |
| 1/2 |
c |
Mint leaves, chopped |
INSTRUCTIONS
Blanch the peaches. when cool enough to handle, slip off their skins.
Remove the pits, chop the flesh & set aside. Heat oil in a medium sized
saucepan. Add the onion & saute until golden. Add the peaches & remaining
ingredients, except for the mint. Cover & cook over low heat for about 20
minutes. The mixture should be thick with reduced liquid. Stir in the mint
& cook over low heat for 10 minutes. Allow to cool to room temperature
before serving. Refrigerate unused portion in an airtight container for up
to 2 weeks. Serve with curries or grain dishes.
A Message from our Provider:
“Famous last words: I’ll get right with God later”