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Lightly score the bottom of each peach with an X.
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In large pot of boiling water, blanch the peaches for 2-3 minutes, working in batches of 3-4 peaches at a time.
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Transfer to a pot of ice water to stop the cooking, then peel the skins off. Remove pit and dice peaches.
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In large saucepan, heat olive oil over medium-high heat and cook onion until soft, about 5-7 minutes.
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Add garlic and cook another minute.
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Stir in peaches, apple cider vinegar, bourbon, Dijon and salt.
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Reduce heat to medium and cook mixture for 30 minutes.
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Puree the mixture, and add back to the saucepan.
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Add Worcestershire, chili powder, brown sugar and ketchup. Simmer for 10 minutes.
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Store in an airtight container for up to 2 weeks. Use on chicken, shrimp, veggies, ribs, pork chops or anything else you please!
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Recipe by: greens & chocolate | http://www.greensnchocolate.com/