Directions:
- Heat the oil over high heat in a medium saucepan.
- Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.
- Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes.
- Remove from the heat; cool.
- Place 2 of the peaches and the butter in a food processor or blender.
- Process until well mixed.
- Add cooled chile mixture to the butter puree, and process until well blended.
- Transfer the butter mixture to small bowl.
- Mince the remaining peach, add it to the butter mixture, and blend well.
- Cover and refrigerate in an airtight container until ready to use, or freeze it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3092.95 Kcal (12950 kJ) | ||
| Calories from fat | 2731.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 303.5g | 467% | |
|---|---|---|---|
| Cholesterol | 731.27mg | 244% | |
| Sodium | 69.15mg | 3% | |
| Potassium | 1446.39mg | 31% | |
| Total Carbs | 98.35g | 33% | |
| Sugars | 80.24g | 321% | |
| Dietary Fiber | 12.89g | 52% | |
| Protein | 10.3g | 21% | |
| Vitamin C | 100.6mg | 168% | |
| Vitamin A | 4.9mg | 163% | |
| Iron | 26.7mg | 148% | |
| Calcium | 163.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 271.52 Kcal (1137 kJ) | ||
| Calories from fat | 239.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.64g | 467% | |
|---|---|---|---|
| Cholesterol | 64.2mg | 244% | |
| Sodium | 6.07mg | 3% | |
| Potassium | 126.97mg | 31% | |
| Total Carbs | 8.63g | 33% | |
| Sugars | 7.04g | 321% | |
| Dietary Fiber | 1.13g | 52% | |
| Protein | 0.9g | 21% | |
| Vitamin C | 8.8mg | 168% | |
| Vitamin A | 0.4mg | 163% | |
| Iron | 2.3mg | 148% | |
| Calcium | 14.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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