About the Recipe
Deserts
Ice cream, Cheese cake, sticky taffy pudding.
Blend with 50% peach jam, drizzle over for a spicy desert
Pineapple Salsa
Slice pineapple thin. Poke holes in pineapple with fork, marinade pineapple with a couple tablespoons of Chili Peach vinegar for ½ hour vinegar. Grill pineapple until slightly charred.
Incorporate, diced red onion, red pepper, cilantro, or mint, one tbsp chili peach vinegar.
Stir Fry
Onions, peppers, mushrooms.
In a large frying pan or wok, chop vegetables. Add 2 tbsp, of chili peach vinegar, olive oil, vegetable broth, 1/ cup water. Boil / Sautee vegetables until soft. Add additional 3 tbsp Chili Peach vinegar, cook on med – high until soft and glazy. Ideal with sausages or Chicken Parm.
Spicy bowl of fruit salad.
Dice, strawberry, peaches, apples, pears, or desired fruit. Blend with 20 -25% honey, and drizzle over fruit.
Radicchio coleslaw
shaved carrot, red onion
Blend 20% plain Greek yogurt or light mayo with chili peach vinegar
Moroccan style Carrot and grilled pineapple Salad.
¼ cup chili peach vinegar
2 teaspoon honey
¾ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper (optional)
1 lb carrots peeled and shredded
2 tablespoon coconut oil or avocado oil .
Grill pineapple. Slice a thin round disk of pineapple. Marinade pineapple for 1 hour with 2 teaspoons of chili peach vinegar. Grill until edges turn slightly black. Dice and set aside.
Blend Chili Peach vinegar, cumin, cinnamon, cayenne pepper, and honey into a vinaigrette
Blend vinaigrette into a blow with shredded carrot and pineapple.
Best results, make salad day before and finish off with oil as you are about to serve.
Slow Roasted Harissa Carrots
6 medium carrots cut into ovals about ½ inch thick
2 tablespoons olive, avocado or coconut oil
3 tablespoon chili peach vinegar
2 tablespoons harissa paste
½ teaspoon garlic powder
½ teaspoon fine salt
1 ½ tablespoon honey.
Preheat oven to 350F
Mix in a large pan the oil, chili peach vinegar, harissa paste, garlic powder, salt.
Toss the carrots thoroughly
Bake for one hour and 30 minutes, or until carrots are soft
Once baked, drizzle the honey over the carrots, mix one last time and serve.
Glazed carrots. Slice carrots into half lengthwise Steam until ¾ finished. Poke holes with fork and marinade in a bag with peach vinegar, a couple tablespoons. In a frying pan with light oil or cooking spray, fry carrots on either side until slightly charred.
