Peach Ketchup

Sweet, sour, salty, and a little spicy, with a dash of tomatoes to keep it from getting too fruity, this condiment tastes great wherever you put regular ketchup. It's especially good with French fries, pork dishes, and chicken wings, and it can also be the base of a really fantastic barbecue sauce.
Put all the ingredients except the salt and pepper in a blender or food processor, whisk until the peaches and tomatoes are almost combined, then turn on for a maximum of 30 seconds. Whisk in the puree until smooth, when the shallots, garlic and ginger are completely crushed.Pour the mixture into a heavy-bottomed saucepan and bring to a boil over medium-low heat. Reduce the heat to low and cook, stirring frequently, until the mixture is reduced by half or has the consistency you prefer. Taste and season with salt and pepper. If you want it to be sharper, add more red pepper flakes. If it's too sweet, add a little more lemon or apple cider vinegar.Cool to room temperature, then store in an airtight container in the refrigerator for up to ten days.