During the last month, our kitchen counters have been overflowing with juicy, luscious Colorado peaches, and coincidentally, tomatoes, onions, and hot peppers have been ripening in the garden. I have always loved hot/sweet combos, so I came up with this recipe for a zippy spread. It works well as a sweet preserve or really kicks it on grilled fish, pork, or chicken. Try it in stir-fry of any kind, too. Makes a great dipping sauce for Asian food and tempuras--just heat it up a bit to make it liquid.
Anyway, the recipe link has been giving me trouble. It's easy to find, however, on
http://www.food.com/ if you search for it (Hot Pepper Peach Spread) under my member name: PainterCook. (I'll try to update this link if it gets fixed.)
Keep in mind that everyone has a different threshold for "heat" when it comes to hot peppers. I like my spicy dishes medium-hot with regard to chilies. This recipe can be adjusted to what kinds of peppers you have on hand--I didn't specify anything other than "fresh hot peppers." Because the spread is sweet, I added extra zip from red pepper flakes and cayenne, just to make sure it was fiery enough.
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