If using fresh peaches, peel by scoring an X on the bottom and blanching in boiling water for 30 seconds, then transfer to an ice bath - the skins slip right off. Dice and set aside. If using frozen peaches, make sure they are fully thawed and drained of excess liquid before starting.

Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for another minute until fragrant.

Add peaches and cook down: Add the peaches to the pan and stir to combine. Cook over medium heat, stirring occasionally, until the peaches are very soft and beginning to break down.

Add remaining ingredients: Stir in the maple syrup, tomato paste, apple cider vinegar, Worcestershire sauce, smoked paprika, ground mustard, cayenne, salt, black pepper, and water. Stir well to combine and bring to a gentle simmer.

Simmer: Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the sauce has thickened and the flavors have melded. Taste and adjust - more maple syrup for sweetness, more vinegar for tang, or more cayenne for heat.

Blend & finish: Remove from heat. Use an immersion blender directly in the pan (or carefully transfer to a blender in batches) and blend until smooth. Return to low heat for a few minutes if needed to reach your desired consistency. Taste one final time, then adjust the seasoning.

Store: Keeps in a sealed jar in the refrigerator for up to 2 weeks, or freeze in portions for up to 3 months.