Peach Chutney
 
Peaches are not for summertime only. Freeze fresh peaches when they are in season, and you can use them all year long as we often do. 
 
This chutney is very versatile and goes with just about anything. The sweet and spicy flavors make you yearn for more. 
 
Serve with tortilla chips, on top of a burger, or over chicken, pork, or fish.
 
Yield 2 cups 
 
1 lb. peaches (fresh or frozen)
1 Tbsp olive oil
⅓ cup shallots, minced
1 clove garlic, minced
2 Tbsp coconut sugar
½ jalapéo pepper, minced
1 tsp red wine vinegar
2 Tbsp bourbon or water
2 tsp dijon mustard
1 tsp gluten-free Worcestershire sauce
Salt
 
Peel the peaches and remove the pits. Cut each of the halves into ½-inch cubes.
 
Heat oil in a skillet on medium heat, add shallots, and sauté until the shallots have softened. Add garlic and cook for another minute.
 
Next, add the peaches, sugar, jalapeño, vinegar, bourbon, mustard, and Worcestershire sauce. Cover and simmer for 10 minutes, and then cook uncovered until the liquid has reduced into a thick sauce. Season with salt to taste. 
 
If you prefer it spicier, add additional minced jalapeño before serving.
 
Let cool and store in the refrigerator for up to a week.
 
Just Salt It, and enjoy!