Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
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
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.