3 slices of bacon
1 lb. Of ripe peaches, skinned and diced (about 4 medium peaches)
1/2 cup water
3 oz. Tomatao paste
1/2 red onion peeled and diced
2 tblsp of molasses
1/4 cup Apple cider vinegar
1/4 cup honey
Dash pepper and sea salt
In a sauce pan over medium heat add your bacon and let cook for 5 minutes. Once the fat of the bacon softens add all other ingredients to pan and simmer over low heat for 2 hours stiring occassionaly. Remove from heat and let cool. Add to blender or use a hand held immersion blender and blend until smooth. Store in an airtight container and serve with your favorite July 4th barbecue. Refrigertae and keep for up to 10 days.
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