Peach Barbeque Sauce

2 Tbs. coconut oil
1 medium yellow onion, chopped coursely
4 cloves garlic, minced
1 tsp. smoked sea salt
1 (12 oz.) pkg. frozen peaches (about 3 cups)
2 Tbs. apple cider vinegar
1/3 cup honey
1 Tbs. chopped, fresh oregano OR 1 tsp. dried oregano

Heat the oil over medium heat in a large saucepan. Add the onion, garlic and salt. Cook for 5 minutes or until tender.

Add all the remaining ingredients except for the oregano and stir to combine. Heat over high heat until mixture begins to boil. Reduce heat to low, keeping the sauce simmering. Cook uncovered for about 20 minutes, untilt eh mixture is reduced by 1/3 and thickened.

Transfer the mixture to a blender and blend on high until smooth. Return to saucepan, add the oregano, and simmer on low for 5-10 more minutes until thick and glossy. Cool completely and store in fridge for up to a week or in the freezer for up to six months.