Caitlin Bensel
Serves 16 (serving size: 2 tbsp.)

A culinary gift from our European and Latin American neighbors, sofrito often doubles as a simmering sauce for braised dishes. Our summer spin on this saucy condiment combines ripe summer peaches with sharp fennel and toasty pine nuts, making it the perfect accompaniment to smoky grilled pork chops, flank steak, or shrimp. To help the sauce achieve its delicious jammy consistency, gently crush the peaches with a wooden spoon while cooking.

How to Make It

Heat olive oil in a large skillet over medium. Add chopped fennel and chopped onion. Cook until golden brown, about 13 minutes. Stir in toasted pine nuts, peeled and chopped fresh peaches, kosher salt, and pepper. Cook over medium-low, crushing with a spoon, until jammy, about 15 minutes. Stir in chopped fresh basil and white wine vinegar.

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