I think coming from a dessert background, my mind works in weird ways. My taste buds make for a very level playing field. I give them complete creative control over my mind. This leads me to my newest recipe, a condiment! Peach relish!
It is now peach season here in LA, and I can’t leave the market without grabbing one just to celebrate that they’re here. Before they were in season, I dreamed up this peach relish idea. I used a mixture of white and yellow peaches, fresh dill, green onion, basil, and a little garlic.
I made myself ricotta toast with this and some tomatoes, basil, vegan sausage, and it was perfect. My favorite snack thus far is potatoes with ricotta and the peach relish. It hits the spot just like ketchup would...Only more, and tangier.
Time to relish in this deliciousness...
4-5 peaches skinned, cored, and diced
1/2 cup brown sugar
1 cup chopped green onions
1/2 cup apple cider vinegar
1 garlic clove, minced
4 tablespoons fresh dill (or more, or less depending on your preference)
1/4 cup chopped basil
1/4 teaspoon ground nutmeg
3/4 teaspoon red pepper flakes (or more, or less depending on your preference)
1 teaspoon salt
1.) Peel, core, and dice peaches. Place in a medium saucepan.
2.) Add the vinegar, sugar, garlic, and red pepper to the peaches and stir. Place mixture on medium heat for about 15-20 minutes, or until thickened. Stir every couple of minutes to ensure bottom isn’t burning. Lower temperature if it is.
3.) Add the dill, green onions, basil, nutmeg, red pepper, and salt to the peach mixture and stir. Let cook for about three minutes. Transfer to a mason jar or a (cute) airtight container and store in fridge. Should last for 4-5 days.