LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
1 T butter
1/2 c finely diced sweet onion (about 1/2 large)
1 t freshly minced garlic (about 1 medium clove)
1 1/2 c roughly chopped peeled fresh peaches (about 1 pound of whole peaches)
3/4 c ketchup
1/2 c whiskey
1/3 c dark brown sugar
1/3 c cider vinegar
2 T honey
2 T molasses
2 T Dijon mustard
2 T Worcestershire sauce
1/2 t habanero hot sauce, plus more to taste
Kosher salt to taste
Melt butter in a medium saucepan over medium heat. When foaming subsides, add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add peaches, ketchup, bourbon, brown sugar, vinegar, honey, molasses, mustard, Worcestershire, and hot sauce and stir to combine. Bring to a boil, then reduce heat to low and simmer until peaches have softened and sauce has slightly thickened, about 20 minutes, stirring occasionally.
Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and additional hot sauce to taste. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.
Makes about 3 cups, active time 25 minutes, total time 45 minutes