Sweet and spicy goes very nicely!

This simple to make spread is a delicious topping on crackers and cream cheese (try this Cultured Cashew Spread for a delicious vegan cream-cheese) or use as a condiment on samosas, fritters or in tacos. Fresh peaches and jalapeños are in abundance in the late summer and this is a playful combination. If you like it, make a bigger batch and freeze it for later! It is simple and requires no jam or jelly fussing around.

• Gluten free
• Dairy free
• Vegan/vegetarian
• Nut free

Ingredients:

• 8 peaches, pitted, peeled and diced
• 2-3 jalapeño peppers, topped and deseeded, finely chopped
• 1/4 cup lemon juice
• 1/2 cup coconut sugar
• 1 tsp salt

Directions:

• Place all ingredients into a large skillet or fry pan and bring to a boil.
• Reduce heat, stirring and mashing the peaches as they soften and release their juices.
• Cover with a lid and let simmer for about 10 minutes, stir and mash again.
• Remove lid and let the contents reduce until it has thickened. Keep stirring and watching to create the perfect thickness, might be another 10 minutes or so.
• Transfer into a glass storage container and let cool. Use as a sweet and spicy condiment however you like!

Love peaches as much as me? I have been eating Blueberry Peach Crisp – Vegan and gluten Free this kind of obsessively this summer!