Photography by Eva Kolenko

Peach Chili Sauce

  • 5 red Thai bird’s eye chilies or 2 red jalapeno or serrano peppers
  • 3 large cloves garlic
  • 1¼ pounds fully ripe peaches, peeled, cut into chunks
  • ½ cup infused granulated sugar*
  • ¼ cup white distilled or cider vinegar
  • 1½ teaspoons salt
  • 1 tablespoon cornstarch stirred with 2 tablespoons water

With mortar and pestle or mini chopper, grind chilies and garlic to coarse paste with match head-size bits. Transfer to a 1-quart saucepan.

Puree peaches; add to pan. Whisk in infused sugar, vinegar and salt. Whisking often, heat to a gentle boil over medium heat; continue cooking until mixture thickens to coat a wooden spoon, 3 to 5 minutes.

Add cornstarch mixture; whisking constantly, cook 1 minute. Cool before serving. Sauce should be consistency of ketchup; add small amount of water if it is too thick.

Makes 2⅓ cups, about 13.5 mg THC per ⅓ cup serving based on a 15 percent strain.

Recipe courtesy of Leela Punyaratabandhu