1 lb. bacon, diced
3 medium yellow onions, diced
5 cloves garlic, peeled
1 cup Santa Fe Ole Hatch Roasted Green Chile
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tst. espresso powder
Salt & Pepper to taste
Fry bacon in a large skillet until crisp.
Add onion and garlic and stir until onions are translucent.
Add all remaining ingredients and cook on a low simmer for one hour, stirring every 5 minutes.
Mixture should turn quite dark and vegetables should be very soft.
Transfer to a food processor and pulse until mixture is combined but still chunky.
Add back onto pan and simmer an additional 15 minutes.
Cool and store in jars.
Serve warm on your green chile cheeseburgers.