This one is not for timid tongues. (Isn’t “timid tongues” a great phrase? I got it from Didi Emmons.)

The cool, sweet peach and soothing honey meld with the jalapeño and dijon, resulting in a pleasantly hot chutney-esque sauce that I think is just amazing with spicy bratwurst. If you wanted a sweeter, mellower sauce, you could definitely use honey mustard or regular yellow mustard in place of the dijon.

• ingredients
• 2 tsp extra virgin olive oil Pantry
• 1/2 onion, finely chopped $0.50 for a whole onion
• 1/2 large peach (white or yellow) $0.75 for a whole peach
• 4-5 tbsp dijon mustard $3.50 for 8 oz.
• few grinds of fresh black pepper Pantry
• 1 tsp honey Pantry
• 1 medium green jalapeño, seeded and chopped finely (leave the seeds in if you like it hot) $0.25
• salt (if needed) Pantry
• 4 bratwurst sausages, grilled or pan-fried $3.50

Total Cost of Ingredients $8.50

Directions

Heat the oil in a small pot over medium-low heat. Add the onion and cook for 8-10 minutes, allowing to caramelize.

While the onions cook, bring a small pot of water to a boil. Place peach half, skin-side-down into the boiling water for 45-60 seconds, to loosen skin. Rinse peach half under cool running water, then carefully pull off the skin. Dice peach and add to the caramelized onions.

Turn the heat up to medium and cook the onions and peaches together for 4-5 minutes, until peach breaks down completely. Remove from heat, transfer to a clean bowl and refrigerate until mixture reaches room temperature.

To the peach-onion mixture, add the mustard, pepper, honey and jalapeño. Stir well, adjust seasonings to taste (I didn’t need salt, but if you do, add it now).

Pour the mustard into a small serving bowl and serve alongside the cooked bratwurst. If you’re serving this as a party appetizer, you might want to cut the cooked sausage into bite-size pieces and serve it with toothpicks.

Serves 4.