2 tablespoons oil
1 cup onions, finely chopped
2 cloves garlic, minced
10 ripe peaches, peeled and sliced
2 to 4 tablespoons cider vinegar
1/4 cup honey
1/4 teaspoon
cinnamon 1/8 teaspoon
nutmeg 1/8 teaspoon
cardamom 1/8 teaspoon
cayenne 1 teaspoon fresh grated ginger
Heat the oil and sauté the onion and garlic until golden brown. Add the peaches and cider vinegar and cook until the peaches begin to soften. Add the remaining ingredients and simmer until the sauce reaches a chunky consistency, about 30 minutes or so.
Spoon into clean jars and seal or refrigerate up to 2 weeks.
