1 (28-ounce) can crushed tomatoes
1 cup packed brown sugar
2 tablespoons molasses
3/4 cup chunky peach preserves
1/2 cup ketchup
1/4 cup chili sauce (Recommended: Heinz)
1/4 to 1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons rice vinegar
1/2 teaspoon chipotle chile powder
In a large saucepan, stir together the tomatoes, sugar, molasses, 1/2 cup peach preserves. ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, rice vinegar, and chipotle powder. Simmer over medium heat until the sauce is thickened and flavors have blended, about 30 minutes.
Let the sauce cool slightly, about 10 minutes. Transfer the sauce to a blender with the remaining 1/4 cup peach preserves; season with salt to taste. Cool completely, then store in the refrigerator for up to 2 weeks.
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