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Developed with Dan O’Brien of Seasonal Pantry

• 6–10 habanero peppers (if you like less heat, use fewer peppers and seed them)
• 5 ripe peaches, pitted
• 1 head garlic and 1 sweet onion, roasted in their skins at 300° for 20–30 minutes until tender, then peeled
• Juice of 2 limes
• ¼ cup white vinegar
• 1 tablespoon coconut oil
• 1 teaspoon prepared yellow mustard
• 1 bunch cilantro, finely chopped
• Zest of 1 lime
• Leaves from a couple sprigs of fresh thyme
• Salt and pepper

1. Place the habaneros, peaches, garlic and onion in a food processor. Process until just a little chunkiness remains.

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Adapted from SeriousEats.com

• 2 pounds red jalapeños or similar red hot peppers, stemmed & coarsely chopped
• 8 cloves garlic, peeled
• 2 tablespoons agave nectar
• 1 tablespoon sweet soy sauce (omit if you can’t find it and replace with another tablespoon of agave)
• 1 tablespoon kosher salt
• 2/3 cup white vinegar

1. In a food processor, pulse the peppers, garlic, agave, sweet soy sauce and salt until the ingredients are finely chopped. Pour the mixture into a clean jar and tightly cover with plastic wrap. Put in a dark, cool place to ferment for 3–5 days. Check for bubbles at the bottom

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