Chop the peaches. Finely chop the peppers.

Heat the olive oil in a large pot over medium heat and cook the shallot, garlic, and jalapenos until soft, about 8 minutes. Add the chopped peaches and stir to coat in the oil. Add the tomatoes, cover the pot slightly and cook for about 30 minutes, or until the tomatoes have disintegrated and the contents are reduced by about a third.

Using an immersion blender or food processor, puree the mixture. Place back in the pot, if using a food processor, and add the vinegar, honey, and salt. Cook another 30 – 40 minutes or so until reduced by about half and thickened. Stir occasionally to keep the bottom from scorching.

Transfer to two 2-cup mason jars and let cool before storing in the fridge.