An ever-so-slightly modified version of the recipe of Elizabeth Green found in Epicurious


• 4 medium peaches, about 1½ pounds

• ¾ cup sugar

• ½ cup cider vinegar

• 1/8 teaspoon hot red-pepper flakes (*)

• ½ red onion

• ¾ teaspoon salt


. Peel the peaches.    Cut all into ½ inch slices.    Take half the slices and further cut them in half.

. Chop the red onion very finely -- you should end up with about ½ cup.

. Place the peach slices into a small saucepan and add the sugar, vinegar, and hot pepper flakes.

. Place the saucepan over medium-high heat and bring the mixture to a brisk simmer.

. Reduce the heat and simmer for 20 minutes stirring fairly often.

. Add the onion and the salt and continue to simmer for five more minutes, stirring occasionally.

. Allow to cool to room temperature.

Epicurious used this to accompany pork chops.    I used it with deep-fried cod.

(*) The original recipe called for ¼ teaspoon red pepper flakes.    Maybe I have ultra-hot flakes but this quantity made the relish too hot for Margot.   Use an amount between 1/8 and 1/4 to suit your (and your guests') taste.