Peel peaches, remove pits and cut into large dice

Place in a large saucepan

Remove seeds and membrane from red bell pepper and cut into medium dice

Chop the onion and add to peaches along with red pepper

Remove stem end from chili

Cut in half lengthwise and remove all seeds and membrane

Finely mince the chili and add to the peaches. Peel and mince the garlic and ginger and add to the peaches

Stir in all the remaining ingredients and bring to a boil

Lower heat and simmer, stirring occasionally, until fruit and vegetables are tender and sauce reaches a jam-like consistency

Cool to room temperature and refrigerate up to 1 week.