1Fry onions in oil, on medium high heat until caramelized or golden brown, dont,burn. Reduce heat to medium low. deglaze the saucepan with water, Stir in the Peach Schnapps, jalapeno and garlic.
2simmer for 10 minutes or until the mixture is of a syrupy consistency. stiring occasionally. Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, orange juice, pineapple juice, molasses, apple cider vinegar, lemon and lime juice.
3Process until pureed and return to the saucepan. Add corn syrup, tomatoe paste, brown sugar, Worcestershire suce, mustard, chile powder, red pepper flakes.
4Mix well. Bring to a low boil, under medium heat, .stirring frequently. reduce to low. Simmer for 25 minutes. stirring occasionally. Remove from heat and stir in Kahlua nd liquid smoke. Store, covered in refrigerator