Potentially the greatest Specialty sauce I’ve ever made. Glaze on was a ground breaking experiment and this took it to the next level!
I took pounds of whole red stone peaches, three different varietals of Thai chili peppers both dehydrated and fresh, our signature hot honey, maple syrup from Vermont, and bourbon barrel aged apple cider vinegar and cooked them down for 8 hours after purée. The result is a sticky, thick, sweet, hot, umami bomb that works as a marinade, cooking sauce, or finishing glaze. It’s good enough to eat straight off the spoon!! It’s pretty perfect in every way and hits every spot on the palate!!