You can’t go past a good avo on toast and with the addition of some spice it can be transformed to another level. I usually top mine with sweet chili sauce, but this roasted peach chili sauce is even better! This is also a good base for a unique Mexican salsa to make any delicious Mexican number, huevos rancheros, for example. I’ve even used it to make a pasta sauce (adding a few tomatoes and onions to diffuse some of the heat).
In my opinion, a good chili sauce is about the balance of heat and the natural sweetness of the chili. Being in Mexico I obviously went crazy when buying chilies and ended up with 2 reasonably fiery dried chilies as well as fresh red jalapeños, which are sweeter than your typical jalapeño. If you’re not into blowing your head off go heavy handed on the sweet chilies and sparingly on the hot ones – but don’t worry the peaches will even things out!
• 6 sweet, ripe peaches
• A whole bunch of fresh and dried red chilies, approximately half the weight of the peaches depending on how hot you like your sauce.
• 1 onion
• 2 cloves of garlic (roughly crushed)
• 50ml Olive oil
• Sea salt
1. Preheat your oven to 160°C
2. Cut peaches and onion in half, remove peach stones and place face up on a baking tray. Drizzle with a little olive oil and place in the oven for approximately 30 minutes (They should be blistered and spewing out juices).
3. Wash and remove the stems and seeds from dried chilies, then boil for 20 minutes or until soft. Reserve the water you just boiled the chili’s in.
4. Cut fresh chilies in half and add to a pan on low heat with the remaining olive oil and roughly crushed garlic cloves. Slowly fry for approximately 15 minutes to soften the chilies and let their flavours infuse into the oil.
5. Once everything is cooked, add all the ingredients to a blender with 500ml (2 cups) of the chili broth you boiled the dried chilies in.
6. Whizz it all up until smooth, then transfer to a pan and cook over a medium heat until thickened. Stir regularly.