By Chef Ella Freyinger

November 2019


  • 3 cups stone fruit, cut into 1” pieces
  • 3 each tomatoes, cut into 1” pieces
  • 2 tbsp tomato paste
  • 2 tbsp dijon mustard
  • 4 garlic cloves
  • 2 each shallots, chopped
  • ½ cup honey
  • ½ cup balsamic vinegar
  • 2 tsp chipotle in adobo
  • 1 tsp sea salt
  • ½ tsp black pepper



  • Place all ingredients in a dutch oven and place the pot on the stove over medium-high heat. Cook until the volume of the ingredients has reduced by half, stirring occasionally so that they don’t burn. This will take about 45 minutes. 

  • Transfer the sauce to a blender, working in batches, and blend until smooth. 

  • Return the sauce to the pot, season to taste with salt and pepper. 

  • Enjoy! Tag our Chef @chefellafreyinger in your creations!


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