Serve this smoky, spicy, fruity condiment with lamb, veal, pork chops, ham, meatloaf, or sweet potato fries. Ouisie says, “If you like it, you’ll love it on just about everything. A tablespoon turns a basic vinaigrette exotic.”

1 yellow onion, finely chopped (1/2 cup)
2 Tbsp. minced garlic (12 cloves)
2 Tbsp. extra-virgin olive oil
2 1/2 lb. (6–8 medium ) ripe peaches (unpeeled), coarsely chopped (7 cups chopped)
1/2 cup packed brown sugar
1/4 cup light-colored corn syrup
1–2 Tbsp. chopped chipotle peppers in adobo sauce
1 tsp. salt
1 tsp. ground 4-peppercorn-and-allspice mix*
1/2–1 tsp. cayenne pepper

1. In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown. Add peaches, brown sugar, corn syrup, chipotle peppers, salt, spice mix, and cayenne pepper. Bring to boiling, stirring often; reduce heat and simmer, uncovered, until mixture is slightly thickened, about 20 minutes. Cool mixture to lukewarm. Process mixture, half at a time, in a food processor or blender until smooth.

2. Cover and chill for at least 2 hours or up to 2 weeks.** Makes 3 cups.

*Note: This is a mix of equal parts of red, black, white, and green peppercorns and whole allspice ground in a pepper or spice grinder. The allspice must be wrapped in a cloth and pounded a few times with a hammer first because the grinder needs help with this very hard-shelled spice.

**Note: For longer storage, place ketchup in an airtight container and freeze up to 3 months. Let stand in refrigerator overnight to thaw.