Peach Rhubarb Sauce
olive oil, shallots, garlic, rhubarb, peaches, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, habanero hot sauce
Chips and Dip
If you’re like us, you hear “chips and dip” and cringe just a bit. The phrase brings to mind the processed gunk at the grocery store that can probably last ‘til the next century. But it’s really quite simple to make chips, and it’s also not that hard to make French Onion dip healthier.
The usual recipe for this dip calls for ingredients like butter, sour cream (yikes!), and mayonnaise—an over-the-top trifecta of saturated fat. So, our founder, Daina, made this recipe a little healthier. She uses extra virgin olive oil in place of butter and lowfat Greek yogurt instead of the sour cream and mayo. She also subs store-bought chips for nutrient-rich sweet potato chips. Here’s the thing, though—this version is just as delicious as the original!
2 tablespoons extra virgin olive oil
1–2 small shallots, minced
3 cloves garlic, minced
1 cup fresh rhubarb, sliced into ¼-inch pieces
1 ½ cups peaches, cut into wedges
¼ cup apple cider vinegar
¼ cup ketchup
¼ cup light brown sugar, packed
3 tablespoons Worcestershire sauce
1 teaspoon habanero hot sauce
1 teaspoon sea salt
Heat the extra virgin olive oil over medium heat in a large saucepan. Add in the garlic and shallots and cook for 2–3 minutes until soft, stirring frequently.
Add in all the remaining sauce ingredients and stir well.
Reduce heat to simmer, and let cook for 12 minutes, stirring from time to time.
Remove from heat and then mash the peaches and rhubarb with a potato masher. Give the sauce a good stir*. It’s ready to go!
If you prefer your sauce smooth rather than chunky, feel free to purée it.