Grilled Peach Habanero

This one starts on the grill. We char peaches until the edges catch and the sugars go deep — real smoke, real caramelization, no shortcuts. Then the habanero shows up. Bright heat, a little floral, the kind that builds instead of just burning. It's a Test Kitchen batch, which means it's small, it's seasonal, and it's not sticking around. Once it's gone, it's back to the kitchen for the next idea. Get it while the peaches are still warm from the grill. Serving suggestions: Drizzle it on Use it as a marinade Straight out of the jar (we won't judge)