1 medium red onion, sliced

1 tablespoon cooking oil

¼ cup chipotle in adobo, finely minced

Juice of 1 lime

1 pound ripe peaches, peeled and sliced

1 tablespoon balsamic vinegar

1 tablespoon dark brown sugar

Salt & pepper to taste

salt & pepper to taste


In a saucepan over medium/high heat, cook red onion in oil until tender and translucent. Add chipotle and sauté until fragrant. Add balsamic and reduce until almost dry. Add peaches, lime juice, brown sugar, salt and pepper. Simmer until peaches are cooked through, testing seasoning while cooking. Store in a jar in fridge for up to a month and serve with pork, chicken, lamb, etc.