INGREDIENTS
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1 medium sweet onion, diced
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4 Tbsp butter
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4 cloves garlic, peeled and diced
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1 large peach, peeled and diced
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1 [15 oz] can pureed tomatoes
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1 [11.3 oz] can peach nectar [I used Jumex]
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1 [6 oz] can tomato paste
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3/4 cup molasses
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1/2 cup apple cider vinegar
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1/2 cup brown sugar
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2 Tbsp Dijon mustard
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2 Tbsp honey
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3 chipotle peppers in adobo sauce, roughly chopped
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1 tsp each white pepper, sea salt and cumin
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1/2 tsp chili powder
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1/4 tsp each cayenne, ground chipotle pepper and paprika
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black pepper to taste