- 24
Ingredients
- 12 ounces of bacon, finely chopped
- 1 1/2 cups of Vidalia onion, red onions, shallots or a combination, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon mellow chili powder
- 1/4 teaspoon smoked paprika
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 1/4 cup brown sugar or 2 tablespoons Splenda Brown
Preparation
Step 1
Cook the bacon in a frying pan over medium heat until it turns a little crispy with as little visible fat as possible. Transfer to paper towels to drain excess fat off.
Pulse shallots and onions in the food processor or cut them by hand.
Leave about 1 tablespoon of the bacon fat in the pan and add the onions and cook over medium heat until they start are deeply caramelized, reducing the heat as required. Add the garlic and cook for about one more minute.
Add the chili powder and smoked paprika and stir to combine.
Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose and continue boiling for about 2 to 3 minutes.
Add vinegar and brown sugar, continue to boil for about 3 minutes longer.
Return the bacon to the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam-like.
Transfer to jars and store in the fridge. Should keep for at least four weeks.
Nutrition Facts - Per Tablespoon - 24 Servings
Calories 84.3
Total Fat 5.8 g
Saturated Fat 1.9 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 9.4 mg
Sodium 111.2 mg
Potassium 16.7 mg
Total Carbohydrate 4.8 g
Dietary Fiber 0.2 g
Sugars 3.4 g
Protein 1.9 g