By Chef Ella Freyinger
- 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!