YIELD: 24 servings (10 cups) 1 lb. sliced bacon, diced 10 oz. onions, minced 1 lb. dark brown sugar 2 cups red wine vinegar 2 Tbsps. Worcestershire sauce 2 cups ketchup 3 1/2 oz. canned chipotles in adobo sauce, pureed 1 lb., 6 oz. fresh or frozen peaches, diced9 oz. natural almonds, toasted and chopped 1. In rondo, cook bacon and onions over medium-high heat 10 minutes, or until onions are soft. 2. Add all remaining ingredients except almonds; heat to a boil, stirring constantly to ...
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