Preheat oven to 425°F.
Drizzle avocado oil and ⅛ tsp pink salt over the jalapeño. Roast for 20 minutes, flipping halfway through. If still firm rather than charred, roast 5 minutes more.
1 jalapeño, Avocado oil for drizzling, ⅛ tsp pink salt
Cover the jalapeño in a bowl for 15 minutes. Remove the stem and seeds, then mash the flesh with a fork or spoon into a creamy texture.
Zest 2 clementines, then juice all 5 (about 1 cup juice).
5 clementines
In a saucepan, combine the clementine zest, clementine juice, and 1 tsp ground ginger. Bring to a boil over medium-high heat.
1 tsp ground ginger
Peel, core, and dice 4 peaches into small pieces. Add to the saucepan along with 1/32 tsp monk fruit extract. Simmer for 10 minutes, or until the peaches are softened.
4 peaches, 1/32 tsp monk fruit extract
Stir in ¼ cup cilantro leaves, ½ tbsp hot honey, and the roasted jalapeño.
¼ cup cilantro leaves, ½ tbsp hot honey
