In my opinion, a good chilli sauce is about the balance of heat and sweetness. Being in Mexico I obviously went crazy when buying chilies and ended up with 2 reasonably fiery dried chilies and fresh, red jalapeños, which are sweeter than your typical jalapeño. If you're not into blowing your head off go heavy handed on the sweet chilies and sparingly on the hot ones - but don't worry the peaches will even things out!
You can't go past a good avo on toast and with the addition of some spice it can be transformed to another level. I usually top my avo on toast with sweet chili sauce, but this roast peach chili sauce is even better! This is also a good base for a unique Mexican salsa to make any delicious Mexican number, huevos rancheros, for example. I've even used it to make a pasta sauce (adding a few tomatoes and onions to diffuse some of the heat).
Currently a full time traveller, David is interested in discovering unique cultures and cuisines throughout The Americas. His aim is to experience and document foreign culinary experiences and bring them back Down Under. A keen cook and budding blogger, David manages a blog where you'll find a... Read Full Bio