Ingredients

The following ingredients have 1 Servings
  • 1 pound bacon
  • 2 small onions (chopped)
  • 3 cloves garlic (chopped)
  • 2 serrano peppers (chopped)
  • 2 tablespoons brown sugar
  • 3 tablespoons pure maple syrup
  • 3/4 cup brewed coffee (brew it strong!)
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Tabasco sauce (original recipe)
  • 1 teaspoon dark chili powder (A superhot powder is nice! I used Scotch Bonnet this time.)

Instruction

  • Heat a large pot to medium heat and add bacon. Cook until nearly crisp and brown. Transfer to a plate lined with paper towels to cool. Do not drain the bacon grease.
  • Cook the onions in the pot with the bacon fat about 5 minutes to soften.
  • Add garlic and serrano peppers and stir. Cook about 2 minutes.
  • Add the remaining ingredients and stir. Bring the mixture to a boil reduce heat to a simmer.
  • Chop the bacon and add it into the pot.
  • Cook low and slow for about 2 hours, stirring every now and then. A thick jam will form. Also, you can use a slow cooker to achieve the same results.
  • When it is nice and gooey and consistent, transfer it to a food processor and process until jammy.
  • Cool then transfer to containers for serving or storage.