In a medium saucepan over medium heat, add olive oil. Once hot, saute the diced onion for 3–4 minutes until softened. Add garlic, ginger, and chopped habaneros. Cook for 2 more minutes, stirring frequently.

Stir in the diced peaches, ketchup, tomato sauce, apple cider vinegar, brown sugar, peach preserves or nectar, smoked paprika, dry mustard powder, and kosher salt.

Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for about 20–25 minutes. Stir occasionally to prevent sticking.

Once the sauce has thickened and peaches are soft, remove from heat. Use an immersion blender or regular blender to puree until smooth. (Be careful blending hot liquids!)

Taste and adjust with additional salt, pepper, or sugar as needed. Let cool slightly before transferring to jars or containers.

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer shelf life.