| 2 Cups | Diced ripe peaches |
| ½ Cup | Diced red bell pepper |
| 1/3 Cup | Rice Wine vinegar |
| ¼ Cup | Minced green onion |
| 2 Tbs | Sugar |
| 2 Tbs | Minced peeled fresh ginger |
| ½ Tsp | Fresh ground pepper |
| ¼ Tsp | Salt |
| 1 Tsp | Smoky Spicy Sweet & Hot |
Mix all together and let stand for 1 hour. Serve over broiled fish or pork tenderloin.
© Chef Johnny 2000