Heat olive oil in a small skillet over medium heat. Add chopped onions and aleppo pepper to the pan, sauté for about 5 minutes until onions are soft. Add garlic and cook for 1-2 minutes more, until garlic is fragrant.
Transfer onion mixture to a blender. Add peaches, bourbon, apple cider vinegar, sorghum, lime juice, Bluegrass soy sauce, tomato paste, honey, and Smoked Togarashi spice. Process until smooth.
Pour the sauce back into the saucepan and simmer over medium-low heat for 15 minutes, until thickened.