I first stumbled upon these two beautiful words strung together via MrsWheelbarrow on twitter, which lead to a deeper dive into a few blogs which had recipes for bacon jam, then… I turned to my stash of homemade bacon.
For my spin on it, I gave it a sort of Mayan-Mexican twist. Cocoa nibs (roasted cocoa beans) impart the essence of chocolate without adding any sweetness. The ancho and chipotle give it a bit of spice and smoky flavor, while the cinnamon adds subtle warmth. I used agave syrup (you can use honey as a substitute) which is a sweet syrup made from the cactus where tequila comes from… hmmmm maybe I should try a batch with a shot of tequila in the mix. Beware, if served to guests, this will turn the most polite into gluttons and beggars. —wanderash
about 2 cups
bacon, cut into 1” pieces
onion, medium dice
cloves garlic, minced
ancho chili powder
chipotle powder (or smoked paprika)
cocoa nibs, ground
strong black coffee
cup cider vinegar
agave syrup (or honey)
In This Recipe
Cook bacon in a skillet until fat is rendered and bacon is slightly crisp. Add the onion and sauté for about 3 minutes. Pour out half of the bacon fat. Add the garlic and cook for 1 min.
Add the sugar, all of the spices and cocoa nibs and stir over heat for 1-2 minutes.
Transfer to a small pot and pour in coffee, vinegar, agave and water to cover. Simmer on low for about 3 hours. Add more water during the cooking if the liquid gets too low.
Transfer to a food processor and pulse until slightly smooth. I leave it a bit chunky with bacon bits. Serve with baguette and apple slices.
My love for all things delicious lead me to the California Culinary Academy in San Francisco and three years of working in restaurants and wineries in Napa Valley. My love of travel has propelled me all over the world. After living in Honduras and Mexico for the past 5 yrs., my two children, super-hero husband, and I have just moved to the Midwest....... A new chapter is unfolding....