2 tablespoons vegetable oil
1 cup finely diced red onion
2 tablespoons finely diced jalapeno pepper
¼ cup bourbon
1 pound frozen peaches (or fresh peaches that have been pitted, peeled and sliced)
1 ½ cups water, divided
¾ cup packed brown sugar
2 tablespoons molasses
2 tablespoons honey
2 tablespoons tomato paste
¼ cup ketchup
¼ cup soy sauce
¼ cup apple cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon chili powder
½ teaspoon dry mustard
Pinch cayenne powder
¼ teaspoon liquid smoke
In a large sauce pan, heat oil over medium heat and add onion and jalapeno. Cook until soft, about 3-4 minutes.
Add bourbon and cook for one minute to evaporate.
Add peaches and 1 cup of the water and cook for 10 minutes until tender.
Pour the contents of the pan into a food processor and puree until smooth then return to the pan along with all of the other ingredients.
Cook over medium heat until desired thickness. We cooked ours for about five minutes.
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