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Jalapeño Red River Relish Bacon Jam

1½ pounds bacon, cut into 1-inch pieces
2 medium onions, diced
2 jalapeños, seeded and deveined
3 garlic cloves, peeled and smashed
½ cup cider vinegar
½ cup brown sugar, packed
¾ cup pure maple syrup
¾ cup brewed coffee
1 cup Red River Relish Original

Cook bacon over medium-high heat, stirring occasionally until fat is rendered and bacon is lightly browned, about 30 minutes. Transfer bacon to paper towels to drain.

Reserve 1 tbsp fat in skillet. Add onions, jalapeños, and garlic. Cook until onions are soft and translucent, about 6 minutes.

Add vinegar, brown sugar, maple syrup, and coffee. Bring to a boil while stirring with a wooden spoon, careful to scrape up the brown bits from the bottom of the skillet. Add bacon and stir to combine.

Transfer mixture to a slow cooker and cook on high, uncovered, about 4 hours until syrupy. Leaving the cover off helps to release the moisture in the bacon mixture, which creates the syrupy consistency.

Using a food processor or Magic Bullet, pulse until coarsely chopped. Add Red River Relish. Allow to cool.

Refrigerate in an airtight container for up to 4 weeks.

I use this in my favorite hot bacon salad dressing for spinach salad: 1 cup catsup, 1 cup vinegar, 1 cup water. Bring to a boil, stirring. Reduce heat and add bacon jam. Heat and serve.

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