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