I keep seeing all these “Peace out, summer!” references everywhere and I can’t help but be a little bit jealous.
And by a little bit, I mean I’m totally drowning my sorrows in a Jealousy Sundae sprinkled with a super immature (and inappropriate) hand gesture and topped with some nondairy whipped depression.
Because it will not only feel like summer today and tomorrow, but it will still feel like summer long, long after the rest of you guys bust out the scarves, boots, and sweaters. LONG after.
I always hate Texas come September. When everyone else is talking about pumpkin and sweatshirts, I’m staring at a $300+ electric bill, cursing anything and everything.
But making a spicy chutney with peaches that are still readily available and completely awesome in September is one of those things I don’t mind. Also, wrapping up Christmas shopping in capris and flip flops and sleeping with the windows open is pretty fantastic.
So in the end, I whine about the heat just to whine. Because honestly, we know I wouldn’t trade Texas for anything. (Or, at least most things.)
Spicy Bourbon and Peach Chutney
This sweet, savory, and spicy peach chutney goes great on burgers and grilled fish.
- 1 lb peaches (~4)
- 1 tsp olive oil
- 1/3 cup chopped onion
- 1 clove garlic, minced
- 1-2 Tbsp brown sugar
- 1/2 habanero pepper, finely diced (seeds and stems removed)
- 1 tsp red wine vinegar
- 2 Tbsp bourbon (if omitting, replace with water)
- 2 tsp brown mustard (I use Creole mustard)
- 1 tsp worcestershire sauce
- Peel peaches with a vegetable peeler or with this method.
- Remove pits and cut the peaches into ~1/2-inch cubes.
- Heat oil in a small saucepan over medium heat and cook onions until softened.
- Add garlic and cook for another minute.
- Add peaches, 1 Tbsp brown sugar, and remaining ingredients to the sauce pan. Cover and simmer for ~10 minutes and then cook uncovered until the liquid has reduced to a nice syrupy glaze and you can easily smash the peaches with a spoon.
- Taste for sweetness and add additional brown sugar, if desired.
- Let cool and store in the fridge for a week.
- Serve generous scoops on burgers, grilled fish, or brie.
Yields: ~2 cups
Estimated time: 40 minutes
As a fellow Texan I can certainly relate. But this burger would definitely help ease the pain!!
I was just having this conversation with a coworker!! The whole “why can’t we have a fall in Texas?” I’m right there with you!! But this burger looks amazing.
PREACH. People I work with were losing their minds over “PSL” (gag me… not because of the pumpkin, but because of the abbreviation) and I wanted to yell at all of them “WE LIVE IN SAN ANTONIO! IT IS ONE HUNDRED DEGREES TODAY AND FALL IS NOWHERE NEAR!”
I know, same here! I can’t wait for the humidity to drop below 80%. It is hard to think of fall when it is 90 degrees and humid. But at least I don’t have to deal with the snow 🙂
I’ll gladly send you some of our fall weather if you don’t mind shooting some of that heat this way. I want at least another month of summer! Ooooh, and more peaches – they’re also on their way out here sadly.
I love fall but I AM totally jealous of your ongoing summer veggies! Peaches have started to turn weird tasting lately…but I bet some of that can be masked by the big flavors of this chutney!
Girl, you said the magic word–bourbon.
Also, have you seen this? http://www.powersofmine.com/an-open-letter-to-people-who-cant-stop-talking-about-pumpkin-spice-lattes/
Genius. Pure. Bitter. Genius.
Yeah, that’s one of the things I seriously do NOT miss about living in Texas. But, when it’s below 20 degrees come January, I’ll be singing a different tune… And I do wish peach season were longer up here. I’ll have to try this recipe – next summer…