Good Eats: Peach and Habanero Jam

August 27th, 2013 • BY Erinn Morgan

One loop around the farmer’s market right now makes it quite clear that it is, most certainly, peach and pepper season. Celebrate the union of this unique duo with this flavor-popping recipe for Peach and Habanero Pepper Jam from Jeff Bolton, the Executive Chef of the Westminster, Colo.-located Kachina Southwestern Grill, a highly modern restaurant and bar debuted in just one year ago by the Denver-based Sage Restaurant Group.

Kachina Southwestern Grill’s menu delivers a culinary journey across the Southwest with mouth-watering foods and creative cocktails, including a premium collection of handcrafted tequilas and artisan mezcals on the inspired beverage list.

Chef Jeff tops his grilled shrimp tacos with this fresher-than-fresh peach and pepper jam, but it pairs equally as well with simple grilled chicken or fish. Bon apetit.

Peach and Habanero Jam

Ingredients:

½  pound peaches, fresh

¼ cup sugar

¼  cup cider vinegar

2 Tablespoons red bell pepper, finely diced

½ teaspoon habanero chile, finely diced

1 teaspoon kosher salt

Directions:

Place the peaches into a sauce pot with sugar and vinegar and let cook until sugar is melted. Add the red pepper, habaneros, and seasonings and allow to cook until the peaches become very soft. With a masher, mash the peaches just until broken down to a chunky sauce consistency. Cool before serving.

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