A sweet and tangy sauce that brings a kick to the table!

• 2 pounds peaches
• 2 tablespoons vegetable oil
• 1 medium sweet onion, chopped
• ¼ cup seeded and finely chopped jalapeño peppers
• 2 large garlic cloves, minced
• ¼ cup light brown sugar
• ? cup apple cider vinegar
• ? cup Cody Road Bourbon
• ¼ cup honey
• ¼ cup tomato paste
• 1 teaspoon chili powder
• ½ teaspoon dry mustard
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste

1. Prepare an ice bath in a large bowl and bring a large saucepan of water to a boil.
2. Cut an "X" in the bottom of each peach, and blanch for about 10 seconds. With a slotted spoon or spider, transfer the peaches to ice bath. When cooled, peel and coarsely chop.
3. In a large heavy saucepan or Dutch oven over medium-high heat, add oil. When oil is shimmering, add onion and jalapeños.
4. Cook until tender, using a wooden spoon to stir occasionally, about 3 minutes.
5. Add the garlic and cook for another minute.
6. Stir in the peaches and remaining ingredients. Bring to a boil and reduce to a simmer.
7. Cook uncovered, stirring occasionally, until sauce has thickened and flavors meld, about 20 minutes. Using a hand blender, puree sauce smooth. Taste and adjust seasoning with salt and pepper.
8. Cool sauce and transfer to an airtight container. Sauce will last about two weeks refrigerated or can be frozen for longer storage.