1 medium-size sweet onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, rough chopped
1 tablespoon grated ginger- use a microplane
2 habanero peppers seeded and cut in pieces*
1 1/2 cups ketchup
4 large peaches peeled and chopped
1/2 cup peach preserves
2 tablespoons apple cider vinegar
1 tablespoon of light brown sugar (if needed)



1. Cook onion with oil in a medium saucepan over medium heat until onion is softened and translucent, about 5 minutes.

2. Add garlic, ginger, and peppers. Cook 1 minute, stirring constantly, or until fragrant. Add ketchup, peaches, and preserves. Bring to a boil then reduce heat to low. Simmer for 45 minutes, stirring occasionally. Taste for sweetness – if more sweetness desired, add one tablespoon of light brown sugar.

3. Remove from heat and stir in vinegar.

4. Puree sauce using a hand blender or large blender.  Be careful when pureeing hot liquids, be sure to remove inner lid and replace with a few layers of paper towels.  Or else the steam will expand and blow your lid off!! Haha, actually it’s no joke.

*Cook’s note:
Two habanero peppers makes a mild sauce. Use more peppers if a hotter sauce is desired. Use your judgement on how many additional peppers to use for your desired heat level.