saute in a couple tablespoons of ghee one chopped sweet onion, then add two chopped green peppers, and one head of garlic, peeled and roughly chopped. Cook until soft. Season with salt. Then I peeled/loosely pulled apart 7 or 8 ripe peaches, tossed them in, a bit of apricot jelly, some chipotle powder, dash of lime juice, little more salt ...
if you do NOT have a shellfish allergy at your house this could easily be made into a shrimp and grits recipe. - Just pop in some peeled, cleaned shrimp into the completed sauce and simmer until finished. Shrimpy or not, serve over cheesy grits. I put a bit of smoked gouda into the grits, along with large quantities of cheddar, because there is no smoked meat in the sauce.
I served with some crispy pork (pressure cooked pork belly, then fried in a pan) and garnished with heirloom cherry tomatoes:
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