Ingredients:

• 1 pound fresh peaches, skinned, pitted, and chopped
• 3 tablespoons canola or vegetable oilve
• 3/4 cup chopped onion
• 1 medium clove garlic, minced
• 1/4 teaspoon habanero, minced
• 1/4 teaspoon kosher salt
• 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 freshly ground black pepper
• 1/4 teaspoon ground cinnamon

Directions:

1. In a saucepan, warm oil over medium heat. Cook onion, stirring occasionally until softened, about 4 minutes. Add garlic, habanero and salt, until soft, about 2 minutes. Add the remaining ingredients, bring to a boil, then simmer, uncovered, stirring occasionally, until peaches are tender, 20 to 30 minutes.
2. Let cool. Puree in a blender.
3. Refrigerate the sauce in an airtight container for up to one week.

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