Peach Mustard

• 1 large ripe peach
• 2 tablespoons sugar
• 1 teaspoon apple cider vinegar
• ½ teaspoon kosher salt, plus more
• ⅓ cup Dijon mustard
• ⅓ cup whole grain mustard
• 1 tablespoon finely chopped fresh chives

Freshly ground black pepper

1. Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.
2. Bring peach, sugar, vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.
3. Mix in Dijon and whole grain mustards and chives; season with salt and pepper.
4. DO AHEAD: Peach mustard (without chives) can be made 2 days ahead; cover and chill. Mix in chives just before serving.