Peel and dice the peaches and sweet onion, mince the garlic, and grate the fresh ginger using a microplane/zester to create a paste.
Heat the oil in a medium saucepan over medium heat, then add the diced onion, habanero, and garlic. Sauté until the onion are very soft, about 8 to 10 minutes.
Stir in the remaining ingredients. Bring to a low simmer and cook, uncovered, until peaches are very soft.
Remove from heat and puree sauce with an immersion blender until completely combined. If sauce is too thick, add water or peach nectar to thin. If sauce is too thin, return to heat and simmer until thickened to your liking.
Pour sauce into a quart-size mason jar and allow to cool to room temperature. Secure the lid and store in the refrigerator until ready to use.
Notes
For best results, store your homemade peach habanero barbecue sauce in the refrigerator in an airtight container, and use within 7 to 14 days.
For added heat, do not remove the membrane from the habanero pepper. Add additional peppers for more heat, only add one for less heat.