Ingredients

Method

• ¼ cup canola oil
• 1 medium onion, roughly chopped
• 4 garlic cloves, finely chopped
• 1 t fresh ginger, grated
• 1 red pepper, quartered and seeded
• 1 T smoked Spanish paprika
• 15 g bird’s-eye chillies , chopped
• sea salt and freshly ground black pepper, to taste
• 1 x 400 g can peach halves in syrup
• 1 cup white wine vinegar

Method

Ingredients

1. Heat the oil in a pan. Gently fry the onion, garlic and ginger over a medium heat.

2. Add the pepper, paprika and chillies and fry until the pepper softens and the onions begin to caramelise, stirring occasionally. Season well.

3. Add the peaches, reserving the syrup, and the vinegar. Stir, then pour the contents of the pan into a blender and add ¼ cup of the peach syrup. Blend until smooth. The sauce keeps for up to two weeks in the fridge.

Find more sauce recipes here

Productions: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistants: Chevonne Fourie