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Spices/Sauces/Rubs


�1 pound bacon
�1 large onion
�4 cloves garlic
�� cup apple cider vinegar
�1 cup freshly brewed coffee
�� cup brown sugar
�2 chipotle chilies in adobo, chopped
�� cup bourbon
�� teaspoon cumin

1. Cook your bacon until crispy, and remove it from the pan onto a paper towel to drain. Reserve about 2 tablespoons of fat in the pan.

2. Slice your onion finely, add it to the greased pan, and saut� over medium heat until softened.

3. Chop the garlic cloves and add them to the pan, saut�ing a further minute.

4. Add apple cider vinegar and cook until slightly evaporated.

5. Add remaining ingredients and combine well.

6. Crumble in the crisped bacon, stir to combine, and simmer for 45 minutes or until the liquid has become syrupy (this may take as long as an hour).

7. Pour the mixture into a food processor and pulse until it is spreadable but not entirely smooth � you want a little texture, and the occasional piece of bacon for some crunch.

8. Place the jam in a jar and label it. Keep refrigerated, and bring desired amount to room temperature before spreading it on absolutely everything!

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