1 tablespoon vegetable or canola oil
2 medium yellow onions, peeled and sliced
2 garlic cloves, peeled and chopped
6 peaches, peeled, pitted and roughly chopped (may substitute two 10-ounce bags of thawed, frozen peaches)
1 teaspoon red-pepper flakes
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
2 teaspoons adobo sauce
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
In a deep saute pan over medium heat, heat the oil. Add the onions and garlic, then cook, stirring occasionally, until onions turn golden-brown and caramelized, for about 15 minutes. If they start to darken too much, add 1 tablespoon water.
Add the remaining ingredients and cook, stirring occasionally, for 45 minutes, or until mixture is thick.
Working in batches, transfer mixture to a blender and puree. Adjust seasoning with additional sugar, salt or vinegar. Transfer mixture to a clean jar and refrigerate. Keeps for up to 3 weeks. Makes 3 cups.