Ingredients

• 1 pound fresh peaches
• 3/4 cup chopped sweet onion such as Vidalia
• 1 1/2 tablespoons minced fresh jalapeño with seeds
• 1 tablespoon canola oil
• 1/4cup 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

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Instructions

1. 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.
2. 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 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
3. Purée in a blender (use caution when blending hot liquids).