*If you like it super spicy, add some diced jalapeno peppers.

Cook bacon in a large saucepan. Drain bacon and remove all the drippings from the pot except enough to saute the onions. Saute onions. Add back the cooked bacon and the remaining ingredients. Bring to a boil; reduce heat and simmer for about an hour, til thickened. (Could also do this in a slow cooker.) Don’t over-do it–it will thicken more as it cools. Let cool. Pulse in a food processor–just get it to a jam-like texture. Keep refrigerated. (Keeps about two weeks. If it lasts that long.) Makes about 2 pints.