- 1 sweet onion, diced
- 3 ounces butter
- 4 local fresh peaches, peeled and diced
- 3 ancho chiles, stems and seeds removed
- 12 ounces ketchup
- 1/2 bunch chopped cilantro leaves
- 3 ounces brown sugar
- 3 ounces bourbon
- 1 lime, juiced
- 1 pint chicken stock
- Salt and pepper
Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.
Allow to simmer for approximately 15 minutes.
Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.
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