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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.