Ingredients

1 pound fresh peaches

3/4 cup chopped sweet onion such as Vidalia

1 1/2 tablespoon canola oil

1/4 cup cider vinegar

1/4 cup bourbon

2 1/2 tablespoons honey

2 tablespoons Dijon mustard

3/4 teaspoon light brown sugar

1/4 teaspoon chili powder

1/8 teaspoon dry mustard

1/4 teaspoon kosher salt

Directions

Cut an x in bottom of each peach, then blanch in a medium saucepan of boiling water for 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in o il in a heavy saucepan over medium heat, stirring occasionally, until softened, 8-10  minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée in a blender.

If you would like to can this sauce, immediately pack your sanitized cans and leave about 1/4 inch space. Process in a hot bath for about 10 minutes.