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Barbecue | |
| 1 pound bacon 1 small onion, finely chopped 1 red bell pepper, finely chopped 2 jalapeños, finely chopped (leave the seeds in for extra spice) 2 cloves garlic, minced 1/4 cup sherry wine 1 cup light brown sugar 2 tablespoons molasses 1/4 cup apple cider vinegar 1/2 teaspoon pepper 1/2 cup water | |
| Render the bacon in a saute pan over medium-low heat until crispy. Remove from the pan to a paper towel-lined plate and discard the bacon fat, leaving just 1 tablespoon in the pan. Place the cooked bacon into a food processor and pulse until the bacon is in coarse pieces. To the same pan, add the onions, bell peppers and jalapeños and saute until softened and lightly caramelized, 7 to 8 minutes. Add the garlic and cook for an additional minute. Deglaze with the wine, cooking until fully evaporated, then add the brown sugar, molasses, vinegar, pepper and water. Simmer until thickened and syrupy, 4 to 5 minutes. The jam should be spreadable and slowly fall off a spoon. Allow to cool. | |
Good | |
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