I looked at several recipes and decided to use what I had on-hand. It's a great use for peaches that are less than desirable to eat raw because of bruising/soft spots, etc. Blanch the peaches whole for 30-45 seconds, then submerge in ice water; the peel comes right off. Read more . I use a no-heat jalepeno and a regular one for a little zip. The pepper flakes I used are a blend of many varieties of dried peppers.