Spicy Bacon Jam
This savory spread has all you need in life – caramelized onions, bacon, habaneros… the list goes on. It’s absolutely fantastic on a cheeseburger but also feels right at home on a cheese plate at your next party.
Adapted from this recipe, which is delicious in its own right.
Makes 8 servings (approximately 2 cups).
1 lb bacon, roughly chopped
2 large yellow onions, finely diced
2 habaneros, seeds removed and finely diced
2 tsp kosher salt
2 tbsp brown sugar
2 tbsp red wine vinegar
1 tsp fresh thyme leaves, divided
1/2 cup water
2 tsp balsamic vinegar
1 1/2 tsp good olive oil
Freshly cracked black pepper
Heat large, heavy bottomed pot over medium heat. Add bacon and cook until bacon is crispy and fat is foaming, stirring occasionally, for approximately 15 minutes. Pour bacon and rendered fat into a strainer over a bowl. When bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
Return pot to medium-low heat and add 3 tsp reserved bacon fat to pan. Add onions and salt and sauté until translucent and starting to caramelize, stirring occasionally, approximately 20 minutes.
Turn heat up to medium and stir in brown sugar, red wine vinegar, half of the thyme leaves, and several turns of freshly cracked pepper. Add bacon. Stir water into mixture and cook until the mixture has a jam consistency, approximately 15-20 minutes. During this process, you can add another tbsp or two of water if it feels like the mixture is drying out.
Remove mixture from heat and stir in balsamic vinegar, olive oil, and remaining thyme. Stir until well-encorporated.
Keep in a sealed container in the fridge for up to a week (if it lasts that long!).