Smoky Peach Salsa

11-12 peaches, peeled and pitted
3 1/4 cups water (from peeling peaches)
2 6-ounce cans of tomato paste
3-5 chipotle peppers in adobo sauce
1/2 cup cilantro, leaves and stems
1 Tablespoon grapeseed oil (or other neutral flavored oil)
1 large onion, diced (about 2 cups)
1 green bell pepper
1 1/2 lemons, juiced
2 Tablespoons + 1 teaspoon apple cider vinegar
4 Tablespoons sugar
2 Tablespoons kosher salt
1 teaspoon granulated garlic
3 habanero peppers
1 lime, juiced
2 small tomatoes, finely diced (about 1 cup)

Place water and five pitted peaches into a blender. Add tomato paste, chipotle peppers, and cilantro. Blend until mixture is smooth.

In a large saucepan, saute onion and bell pepper until softened. Add in blended mixture. Add in lemon juice, vinegar, sugar, granulated garlic and salt. Cut a small slit into the habenero peppers and add them to the pot. Cook for 30-40 minutes on a very low simmer. Dice remaining peaches into 1/4 inch cubes, and add them to the pot along with the lime juice and tomatoes.