1 1/2 tablespoons minced fresh jalapeno with seeds
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild 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
Instructions
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 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 oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.
Purée in a blender (use caution when blending hot liquids).
Cooks' note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.
Recipe by Ultimate BBQ Sauce Recipes! at http://www.bbq-sauce-recipes.com/fruit-based-bbq-sauces/256/peach-bbq-sauce/