Peach Dipping Sauce

I froze a lot of peaches this summer and came up with the idea to use the peaches like a ketchup.  We are somewhat sensitive to tomatoes that have been cooked or processed because of the free glutamic acids (MSG) that can form.

We use this sauce with french fries that I bake in the oven using organic potatoes and organic olive oil.  It’s also wonderful as a dipping sauce for chicken fingers.

Today we used it as a topping over chicken breast that I sauteed in butter, olive oil, sliced onion, and minced garlic. We had it with Organic Italian Potatoes, steamed organic carrots, and salad.  It was delicious!


1 cup frozen peaches

Put in small sauce pan over medium heat.  When thawed add:

1/2 teaspoon stevia

2 Tablespoon xylitol

1/4 teaspoon salt

1/4 teaspoon Chinese Five Spice

1 Tablespoon Apple Cider Vinegar

2 teaspoons tapioca flour

Heat until thickened (will come to a boil).  Then I puree in blender.

I freeze the leftovers in ice cube tray.  Remove when frozen, put in zip-lock bag, and heat as many as you like later on.