The finished quick peach and red chili marinade. Photo: CC--rando111us
Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce.

Ingredients:
1 12-ounce jar peach preserves, or your own
1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free
2 teaspoons fresh lime juice
1 tablespoon fresh chopped mint

Preparation:
Combine preserves, chili sauce and lime juice in a medium bowl.  Stir in chopped mint.

Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.
As always, Celiac.com welcomes your comments (see below).