5 peaches, peeled and chopped (about 4
cups [875 g])
1 (1-inch [2.5-cm]) piece ginger root,
peeled and grated or minced
⅓ cup (75 g) light brown sugar
2 tablespoons distilled white vinegar
1 star anise
1 heaping teaspoon ground roasted
fennel seeds
2 whole dried red chiles, roughly
chopped
½ teaspoon coarse sea salt
½ teaspoon red chile powder or cayenne
Juice of ½ lime